1/2 cup coconut flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup arrowroot powder

teaspoon psyllium husk powder 
teaspoon coconut sugar
1/2 teaspoon fine sea salt
1/2 cup unrefined coconut oil, cold
3 to 6 tablespoons ice water
egg, for brushing (or teaspoon of almond milk)

In a large bowl, whisk the dry ingredients together.

Cut the coconut oil into chunks, and add to the dry ingredients. Using hands, massage the oil into flour until mixture resembles crumbs.

Add ice water a tablespoon at a time. Stir gently.

Squeeze the dough together until it binds. Shape dough into flattened ball.

Wrap with Saran wrap and refrigerate it for 15-20 minutes. (Any longer and it will be too hard)

Grease a 9-inch pie pan with coconut oil and set aside. Remove your dough from fridge and line a work surface with parchment paper or coconut flour.

Using a rolling pin, roll out dough to an 11-inch round, gently turning it and sprinkling it with flour to prevent sticking.

Gently transfer disk to pie hand, using your fingers to press into the pan. Don’t worry if it’s not perfect, just make sure there are no holes and the dough is evenly distributed within the pan.

Using your fingers, pinch the top of the dough so it forms a pretty crust. Place in refrigerator or freezer before baking or as recipe directs.