Got this from the Bob's Red Mill website. This crust works WAY better than my previous almond crust that uses only butter.
* 1 cup Almond Meal/Flour
* 6 drops FAT TO SKINNY Zero Sweetener
* 1 Egg, beaten
* 1/2 tsp Almond or Vanilla Extract
* 1/4 tsp Sea Salt
* Dash Cinnamon or Nutmeg
Directions
Preheat oven to 325°F. Grease and flour a 9-inch glass pie plate or tart pan. Rice or sorghum flour works well. In a mixing bowl, combine all the ingredients. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.
Bake the crust for 10 minutes. Using a silicone or vinyl spatula, lightly press down any high puffy areas. Resume baking for another 2 to 5 minutes until the crust is firm. Place on a wire rack and press down to flatten if needed. Cool before filling. The crust will get crisper as it cools.
