• Preheat oven to 350. 
• Blend together the flour, sugar, and salt. Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs.
  2/3 cup cassava flour, 1 tbsp monk fruit sweetener, 1 pinch of pink salt
• Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs.
  1/3 cup coconut oil
• Next, add the well-beaten egg and cold water.
  1 beaten egg, 1/4 cup water
• Finally, roll into a ball.
• If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.
• Next, lay down two sheets of plastic wrap side by side and overlapping.
• Then lay down the pie crust dough on the two sheets of plastic.
• Followed by laying down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
• Next, roll the crust out to the size and shape needed.
• Carefully remove the top layer of plastic making sure it does not stick.
• Using the plastic wrap and rolling pie and carefully lift up the crust.  
• Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
• If pieces fall off gently press on to where they are needed.
• Remove any excess with your fingers or a knife.
• Prick the bottom with a knife.
• You can either fill the pie crust with pie weights or pie filling and bake.
• Go around the edge of your pie pan crimping the dough to make a decorative edge.
• Crimp the edge of the crust.

If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.

• If making a pie with a filling follow the pie filling instructions from the recipe. or bake 40 - 50 minutes or until crust is golden brown.