In a large mixing bowl, combine dragon fruit powder, almond flour, granulated sweetener, salt, butter or oil, and vanilla extract.

Mix on medium high in stand mixer or food processor for 1-2 minutes until dough comes together. Add the water gradually, if needed.

Shape dough into ball in bowl. Then divide it into two parts. Tip: Use a kitchen scale to divide the dough evenly.

Place half of the dough in your pie pan, pushing it towards the pan's walls.

Shape the walls: Firmly press the dough into the fluted edges and trim as needed using a flexible spatula. Ensure that the crust walls are perpendicular to the bottom of the pie or tart pan.

Put the remaining dough in the pan.

Press it into the bottom of the pan using your hands. Tip: For an even bottom, use a mini saucepan to help press down the dough.

Prick the bottom of the pie crust with a fork to prevent it from puffing up while baking. Alternatively, if any areas bubble up during baking, use a small saucepan to gently press them down once the crust is done.

Bake the dragon fruit pie crust at 350°F (180°C) for approximately 15 minutes, or pre-bake (blind bake) it for about 10 minutes. Tip: To ensure the center cooks evenly and prevent the edges from over-browning, use a pie shield or cover the edges with aluminum foil.

Allow the fully baked magenta tart shell to cool completely before adding a filling that doesn’t require additional baking.