Preheat the oven to 350 degrees F and grease a 9-inch pie pan. Note: I like to trace the bottom of the pie pan on parchment paper then cut out a circle of parchment for the bottom of the pan to make it easier to cut the pie once it is finished.

Pour in the melted coconut oil (or ghee/butter/avocado oil) and vanilla extract and stir until large clumps form.

Add in the beaten egg and stir well. At first, the dough will be very crumbly but the more you mix it, the more it will resemble actual dough.

Transfer the dough to the greased / parchment-lined pie pan.

Press the dough into the pie pan and up the sides of the pan until it is evenly distributed. If you’d like to flute the edges of the pie crust, there will be enough dough to do so.

Use a fork to poke many holes around the bottom and sides of the crust to allow air flow and ensure it doesn’t rise and pull away from the pie pan.

Bake crust on the center rack of the preheated oven for 10 to 12 minutes. The edges should look just slightly golden-brown.

Proceed with your pie recipe! To avoid burning the edges of the crust while your pie is baking, be sure to cover any exposed crust with foil. This allows the pie and crust to bake without the crust becoming overly brown or burned.