In a food processor or in a large bowl with a pastry cutter, add the almond flour, tapioca flour, sweetener, salt, and xanthan gum. Give the dry mixture a whiz or a few stirs to combine the ingredients together well.

Cut the chilled butter into tablespoons. Pulse or break up the butter into the dry ingredients until it is in pea size pieces. Next, add the cream cheese to the mixture and pulse or break up until the dough is crumbly.

Crack the egg in a separate bowl and lightly beat, then add to the rest of the pastry crust ingredients. Pulse or combine until the dough JUST comes together.

Wrap the dough in plastic and place in the refrigerator for at least one-half hour.

Tear off a piece of parchment paper about 12 x 12 inches and place on a flat work surface. Quickly work the dough with your hands and shape into a disc, then place in the center of the parchment paper.

Generously sprinkle almond flour on top of the dough to prevent the rolling pin from sticking. Start in the center of the dough and work outward in all directions.  Continue to add almond flour periodically to the top of the dough and roll the dough to about 1/8”.

Once you have rolled your pastry pie crust to the desired thickness, place your pie plate over the top of the pie crust and invert it. Fit the dough down into the pan, then trim the edges of the top of the pie crust to make even before finger crimping the top edges.

Have the oven preheated to 350° F. Take a fork or pastry docker and pierce the bottom of the dough. Place in the oven and bake for 15-17 minutes. Remove from the oven and place on a cooling rack.

The pastry crust is ready to load with your favorite sweet or savory fillings.