Preheat oven to 350*
In a large bowl combine almond flour, tapioca flour, salt, baking soda and coconut sugar
Add egg and vanilla and combine
Once combined, add cold ghee and use a pastry cutter to cut ghee into dough
Once ghee in incorporated into dough and cut into small pea sized amount knead dough into a loose ball and put onto parchment paper
Roll about 1/2 of the dough out until it is 1/4 inch thick (doing so between parchment paper will prevent sticking)
Once rolled out gently peel one side of parchment paper off and flip doing into a pic pan carefully
If any pieces break, simply press tears together
Roll out second piece of dough and either roll out flat like first version for a closed crust or use cookie cutter shapes to create a pattern