1 cup blanched almond flour
2 Tbsp coconut flour
2/3 cup tapioca flour
1/2 cup coconut oil or butter, or a combination of both
2 tsp of ground lightly toasted crickets, consistency to your liking.
1 tsp for sweet pies or 1/2 tsp (for savory) maple sugar OR coconut sugar
1/2 tsp fine grain sea salt
1 large egg
Mix dry ingredients thoroughly, then add egg and softened butter/coconut oil combination and knead till well combined.
Wrap kneaded dough for half an hour wrapped in beeswax cloth, or something similar.
After resting press dough into lined pie container, ensuring even thicknesss throughout and on the sides.
Back for 15-20 minutes at 150c, or until crust has slight golden hue. This crust will continue to cook a little more while cooling with the high nut, cricket and butter oils in there.