Preheat oven to 350F.

Mix almond flour, tapioca starch or cassava flour and granulated sweetener together in a bowl. Add in water and mix until combined. You want to be able to easily form it into a pie crust without it being too crumbly or too sticky. If too dry, add an additional splash of water. If too wet, add a bit more tapioca starch or cassava flour.

For a full pie crust, roll into a ball, then press down with your hands between two layers of parchment paper. Use a rolling pin to roll out into a flat layer, then carefully transfer into a greased pie dish. If the dough crumbles a bit, simply reform with your fingers as needed.

For mini pie crusts, the size of a baking cup, split into 6 evenly-sized balls, then flatten each into rounds. If needed, use a rolling pie to thin out dough further. Move crust to silicone baking cups, and gently push dough down into the cup. If the dough crumbles a bit, simply reform with your fingers as needed.

Bake for 10-12 minutes (for full-size), or 5-6 minutes (for mini pies) before adding any filling.