Cut butter into small chunks and freeze. If working in a hot climate, also put a pie plate in the freezer to chill. Freeze butter for at least 2 hours.
In a food processor bowl, add almond flour, arrowroot, coconut flour and sea salt. Pulse to combine dry ingredients.
Add chilled butter to the food processor, and pulse until the mixture looks like corn meal. The butter needs to be very finely chopped, but not to the point where it is melted or becomes smooth.
Add the egg white and honey, and pulse until the mixture begins coming together. The pie dough will come together in small clumps, but stop before it melts and comes together in a ball. When pressed between your fingers, the small clumps should hold together.
Put the dough between two large sheets of parchment paper, and roll out to a disk the size of your pie plate, or slightly larger. If your dough is warm and feels fragile, place the rolled out pie dough in the freezer for an hour (slide onto a cookie sheet for an even base).
Remove the top layer of parchment, and very carefully invert it over the pie plate. Press the edges of the pie crust to nudge it into the center. Do not press in the center, or the crust will break. Almond flour pie crusts are fragile, and if it breaks, it's okay. Use wet fingers to press the crust back together and keep gently pressing the crust into the pan.
Preheat oven to 325º F.
If using this crust for an unbaked filling, bake the crust for 20-25 minutes, until lightly browned prior to adding the filling.
If using a baked filling, precook the crust for 10 minutes with the edges covered with a pie shield or wrapped in foil. Add a precooked pie filling, then return the pie to the oven at 325º for 30-40 minutes, watching closely to prevent overbrowning.