Low Carb Coconut Flour Pie Crust

Ingredients
 2 eggs
 1 tbsp extra virgin olive oil
 1 tsp vanilla extract- eliminate for savory
 50g Swerve sweetener -eliminate for savory
 1/4 tsp salt
 128g coconut flour
 115g butter cold cut into cubes

Instructions
1. Preheat oven to 200 C
2. Whisk the eggs, oil and vanilla extract into a stand mixer.
3. In another bowl whisk the remaining ingredients together until
combined.
4. Pour the dry and wet mixture into a food processor.
5. Add the cubed butter.
6. Process until looks like crumbles.
7. Squeeze crumbles together with hands until you form a ball of dough.
8. Roll out between two pieces of parchment paper and flip over into a 23
cm pie plate.
9. You can also easily just spread the dough into the pie plate and press
using your fingers.
10. Using a fork randomly make form hole into the bottom of the crust.
11. Bake the crust 10 minutes or until golden.
12. Cover the crust edges with aluminum foil if using this for a savory or
sweet pie that needs to be baked again, otherwise it will burn.
13. Once cooled out of the oven, add your filling.