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Line the pie dish with parchment before flipping to transfer the dough.
In a small bowl, combine flax meal, water, maple, and oil. Let this mixture sit for 2 minutes.
Mix in the vinegar, and spices.
In a large bowl mix almond flour, coconut sugar, and salt. Add flax mixture.
Mix well to make a smooth dough. You will have to press and drag so the flax mixture gets incorporated. This can take up to 1 - 2 minutes.
Add a tsp or more water if needed.
Pat the dough down into a flat round disc on a sheet of parchment paper.
Place another piece of parchment paper on top and roll the crust out to a 10-inch circle.
Place the pie or tart dish on the rolled out dough. Carefully flip and press down on the parchment to transfer the dough to the dish, then remove the parchment.
Shape the edges.
Bake at pre-heated 330 degrees F / 165 degrees C for 14-22 minutes. 14 minutes if you are planning to bake the crust again with filling. Bake 20-22 minutes or until the edges are lightly golden for recipes where you won’t bake the crust again.
Cool and use.