In to a deep mixing bowl place your dry ingredients (ground almonds, chestnut flour, tapioca, dried basil, fennel seeds, salt and pepper) and fully combine
Make a well
Add in a whisked egg and fold in to the mix (it will go quite crumbly)
Now add melted coconut oil and combine well (it will start to bind together)
Now add in 1 tbsp water at a time until a dough has formed
OPTION 1: Press the dough evenly in to the bottom of a GREASED (if non stick) pie dish
OPTION 2: Place the dough in some cling film and in to the fridge for 30 minutes then you can roll it out with a rolling pin evenly
Once pressed in to the pie dish you can either add baking beans (to keep the bottom from rising up) or just fork it 3-4 times (to let any air out once it's in the oven)
Place in the oven to blind bake for 15 minutes until slightly cooked
Remove from oven (you will notice it might have shrunk a little and pulled away from the sides of the pie dish, this is fine!)
Now you can add your filling and then bake for allocated time (note: the pastry should be cooked for another 25-30 minutes to create a perfect golden brown crust)
Recipe by at https://thelowcarbkitchen.co.uk/simple-herb-pastry-gluten-free-dairy-free-low-carb/