In a large bowl add the almond flour and ⅛ teaspoon of salt
1.5 cup almond flour, ⅛ teaspoon salt
Mix with a fork to combine
Add the ½ cup of cold butter and combine with two forks or use a pastry blender. You want this to be in chunks to make it easier to combine but you want to do it quickly so the butter does not melt.
½ cup cold butter in chunks
Next add the cream cheese and do the same as you did with the butter, combining into the mixture
1 tablespoon cream cheese
Add 1 large egg and apple cider vinegar and mix in with a fork
1 large egg, ½ tablespoon Apple Cider Vinegar
Use your hands to form dough into a ball (it will be sticky)
Lay out some plastic wrap and drop ball onto the plastic. Wrap and keep in the fridge for at least 1 hour
After 1 hour remove dough from the fridge
You need to work quickly here while the dough is still cold
Preheat oven to 375°F
Roll out parchment paper sheet onto a hard surface such as your countertop
remove dough from plastic wrap and lay it onto the parchment paper
Using a rolling pin or tumbler roll out the dough to form a 9" circle. It does not have to be a perfect circle
Take your 8" pie pan and lay it onto the formed dough
Placing your hand under the parchment paper, you want to flip the dough and the pie pan over
Gently peel off the parchment paper and allow dough to fall into pie pan
If the dough warmed up it will stick to the parchment.
Don't worry about dough falling apart, you will use your fingers to create a lip around the edges
if the dough is hard to get off the parchment, simply peel it off and mold the dough with your fingers onto the pie pan.
Pinch a lip around the edges of the crust and then use a fork to poke holes throughout the dough to avoid any bubbling up
Place crust in oven at 375°F for 10 to 15 minutes or until golden brown around the edges
If you notice any bubbling up while it's in the oven, poke the bubbles with a fork
Once out of the oven, set aside to cool for 10 minutes