Oat Almond Pie Crust

In a blender or food processor, combine the oats and almonds and grind to a coarse powder.

Transfer to a large bowl.

Add the flour and mix well.

Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.

Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.

Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.

Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.

Use the overhang to form a fluted edge.

Place the crust in the freezer for at least 20 minutes.

Fill the shell and bake it according to the directions of your specific recipe.

*To bake the crust without a filling; Preheat the oven to 425°F.

Line the prepared pie crust with aluminum foil and place it on a baking sheet.

Bake for 8 minutes.

Remove it from the oven and discard the foil.

Bake for 7 minutes.

Let the crust cool before filling.