Making the Dough

1. Measure 1 tablespoon of whole chia seeds and then run them through a spice grinder or blender or use a mortar and pestle to create a chia seed meal. Add the chia meal to a measuring cup or mug with 3 tablespoons of warm water, stir immediately to thoroughly combine, and then let sit for 5 minutes.
2. Combine all flours, salt, and sweet/savory options in a medium bowl. Whisk together to evenly distribute the tapioca and arrowroot flours. Add half of the flour to a food processor bowl fitted with an “S” blade.
3. Measure palm oil shortening, then scoop out teaspoon-sized chunks of the shortening and chia egg and layer on top of the flour mixture in the food processor, distributing evenly. Top with the remaining flour mixture, and pulse until a rough crumble forms, scraping down the sides of the bowl as necessary. There should be no loose flour. Pulse again just until all ingredients are incorporated and a dough ball begins to form. Carefully remove the blade and dump the dough ball back into the bowl you used to mix the flour. If there are any chia-free streaks, finish mixing by hand, kneading gently. 
4. Roll the dough into a tight ball, then flatten to a disc. Refrigerate overnight (minimally 4-6 hours, best if overnight) wrapped tightly in plastic. This step is not negotiable. 
5. To roll: cut two pieces of parchment to roll the dough between, clear your workspace and freezer space to accommodate a cookie sheet…also get a cookie sheet, and get ready to roll. For real, the clock starts ticking as soon as the dough leaves the fridge. 
6. Do not pass “Go”, do not wait for the dough to soften, slap that disc between the parchment sheets and start rolling, working outward in all directions until desired size and shape is achieved at about 1/4″ thickness. You can easily get a 12-14″ circle out of this. 

For Galettes

1. If using the dough for a galette, there is no need to chill again. Peel the top layer of parchment off immediately.
2. Proceed with your recipe, leaving the dough on the bottom parchment parchment through baking/cooling. 

For Pies & Shapes

1. If using dough with a pie plate or cutting into shapes for mini pies, lift the parchment packet onto a cookie sheet and freeze for 5-7 minutes (see below). 
2. To line a pie plate: chill dough 5 minutes then remove the top layer of parchment from the chilled dough (still on the cookie sheet), invert your pie plate on top of the dough, then place one hand beneath the cookie sheet and another on the bottom of the pie plate and flip the whole thing over. Remove the cookie sheet and remaining parchment layer and start gently working the dough down into the pie plate. 
3. To top a filled pie plate: chill dough 5-7 minutes then remove the top layer of parchment from the chilled dough. Use the bottom parchment layer to flip the dough onto the top of the filled pie plate, then remove the remaining parchment layer, trim the dough as needed, and crimp the dough edge along the pie plate edge to desired design.
4. To cut the dough into shapes: place the rolled dough packet on the cookie sheet, remove the top parchment layer, and cut into shapes, jiggling the cutter a little to create space around each shape. Replace the top parchment layer and freeze for 5 minutes. remove from freezer, flip the whole packet over, and peel back the bottom parchment layer. If the shapes are not releasing from the bottom later, return to the freezer for a couple minutes as needed. Immediately place the shapes on your filled mini pies. Freeze excess dough for a few minutes before rolling out again and repeat process. To bake pie crust shapes for decoration: bake on a parchment-lined baking sheet at the center rack position at 375 degrees F (preheated) for about 10 minutes. These bake very quickly.
5. To make a pre-baked crust: follow the pie plate lining method and bake on the center rack at 375 degrees F (preheated) for about 15-20 minutes, watching closely after 15 minutes so it does not over brown. This crust is fully cooked when very lightly browned. Cover the edges with a silicone pie crust shield or foil after 10 minutes, if necessary.