• If you doubled the recipe, divide the dough into 2.

Crust, Bottom

• Preheat oven to 350°F, grease a tart pan or pie dish with olive oil.
• Combine the dry ingredients and mix the starch into the almond flour evenly.
• Add the melted palm shortening and the egg whites. Make sure that the plam shortening has cooled enough so that the egg whites don't cook.
• You can use a food processor for this process if needed.
• Pour the mixture into a pie plate and spread it out using a silicone spatula or your hand.
• Push the dough all the way up the sides.
• Fill your pie crust or tart. If you don't need the top of the pie crust, you can bake it at this point for 10 minutes. Otherwise, continue with making the top of the pie crust and bake the pie once you have assembled it.

Crust, Top

• Roll out the dough on a flat surface that is well floured (use starch).
• Using a rolling pin, roll out the dough so it is the thickness and diameter that you need.
• Sprinkle starch on the surface of the pie crust, used for the top of the pie, then use a rolling pin to roll it up around the rolling pin so that you can transfer it and cover the pie filling.
• Pinch the top and the sides of the tart crust with your fingers or use a fork. This will help seal the filling inside.
• Cut out slots on top of the pie crust with a knife.
• Bake for 30 minutes or until the top is golden brown.
• 
  (This is assuming that your filling is already cooked prior to baking).