Place the dough between a large folded sheet of parchment paper. The parchment paper should be large enough to make a 14-inch round when the dough is rolled.
Use a rolling pin to roll out the pie crust. I place my pie pan over the top to make sure it’s large enough, with about 1-inch overhanging, to fill the sides.
If the dough has warmed up and feels fragile, place the rolled out crust onto a cookie sheet and freeze for 20-30 minutes prior to pressing it in a pie pan.
Cover the edges of the pie with a pie shield. You can also use a strip of foil. This allows the pie crust to be baked longer without the edges becoming overly brown or burning.
A paleo and gluten free almond flour pie crust recipe, perfect for so many fillings! If you’re looking for a gluten free pie crust that tastes like the real deal, this is the best one!