Give your rolling pin a time out with this nutty crust pressed directly into the pie or tart pan; the gluten free option produces a delicate, crumbly option that’s great with Pear Frangiapan Tart. To make it gluten free, substitute gluten-free oat flour for the all purpose flour.
2/3 cup slivered almonds
1 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons canola oil
4 or more tablespoons cold almond milk
Pour almonds into a food processor and pulse into a fine meal, then add flour and salt and pulse to combine. Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of almond milk. Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.
Lightly grease pan, and sprinkle in mixture. Press the mixture into the bottom and sides.