1/2cupbutter, very cold or frozen, cut into small pieces
1/2cupcream cheese, or creme fraiche, or sour cream
1largeegg, beaten (or 1 1/2 large)
Combine oat flour, arrowroot powder, almond flour, coconut palm sugar, sea salt, and baking powder in a bowl or food processor until well mixed.
Cut in butter with a pastry knife or pulse in the processor only until butter pieces are about the size of peas.
Mix in by hand or pulse beaten eggs and cream cheese in processor just until dough begins to hold together. Press dough out into a disc with your hands on a sheet of parchment paper. Cover or wrap to refrigerate for 1 hour or for up to 3 days if making in advance.
Remove from fridge, allow to sit for 10 minutes to soften a little before rolling. Roll out and bake according to final recipe.
Yield: Enough crust to cover 9x11 baking dish with extra for decoratingTIP: It's important to start with very cold or frozen butter and to chill the dough before rolling out.Measurements for a full double crust for a 9x11x2 baking dish:1 1/2 cups oat flour 1 arrowroot powder 1/3 cup almond flour 2 tablespoons coconut palm sugar 3/4 teaspoon sea salt 1 1/2 teaspoons baking powder 3/4 cup butter 3/4 cup cream cheese 2 small eggs