Pre-heat the oven to 375°F.
Generously butter a 9-inch pie pan with 1 tsp. butter.
In a medium mixing bowl, combine almond flour, baking powder, salt and 1/3 cup stevia/erythritol blend.
Using a whisk, blend the dry ingredients together.
Add butter to dry ingredients; using a pastry blender, whisk or a fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs.
Add egg and vanilla extract and stir until the dough forms into a ball.
Transfer the dough to the prepared pan and spread out the dough using fingers until it evenly covers the bottom and sides of the pan; wetting your hands with cold water can help prevent the dough from sticking to your fingers.
Flute edges if desired.
Using a fork, poke holes in the bottom and sides of crust to prevent bubbles from forming as it bakes.
Place crust in the pre-heated oven and bake for 11 minutes.
Remove from the oven and loosely cover edges with foil; return to the oven for 5 to 8 more minutes or until the bottom of the crust is golden brown.
Remove from the oven and allow the crust to cool completely before filling.