Almond Pastry Crust

2 1/2 cups almond flour
1 T coconut flour
1 large egg
Ice water (you may not need this)
3/4 t. salt
3 1/2 t. solid shortening (I use coconut oil or butter)

Mix first 5 ingredients (easiest in food processor but a wire whisk works well too).  Add shortening, one spoonful at a time.  Add water, one teaspoon at a time; add just enough for the dough to come together.  With some almond flours, no water is necessary at all.

Dough will be stickier than regular pastry dough and will crack when you plop it into the pie dish.  Don't sweat it; just patch the holes and cracks.

Roll out between sheets of wax or parchment paper and transfer to pie dish.  Bake at 325 until crust begins to turn gold.  

One batch makes precisely two sparsely-crusted quiches (I don't like a lot of crust).  To discourage browning of the crust, cover with a metal sheet pan during baking.