In a medium sized bowl or food processor mix together the almond flour, arrowroot powder, and salt.
Cut in the cold butter or coconut oil with a fork or pulse in the food processor until the mixture is crumbly.
Add the egg and vinegar to the flour mixture and mix until evenly combined.
Press into the bottom and up the sides of a 9-inch pie pan, crimping the edges if desired.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
If the pie recipe you are using this crust for requires a long baking time, you may want to cover the edges of the crust with strips of foil to prevent over-browning them.Assemble your pie of choice, top with a dollop of coconut whipped cream... and done!