Using a rubber spatula, mix all ingredients for the crust just until combined. Do not over mix.
Using your fingers, press the dough into the bottom and sides of a 9-inch pie dish. Create fluted edges with fingers if desired.
Cover pie and freeze until ready to bake.
*Chill the can of coconut milk in the fridge before using. Stir the thick coconut cream that forms on top with the water in the bottom of the can. You'll want to use the cold milk, not just the thick cream.Tips: Use gloves when handling and shaping this pie, especially if you live in warm climate. This will help keep the dough dry while you spread it on the pie plate, as the oils of your hands won't touch the dough.For the right texture, make sure to use finely ground blanched almond flour.You can bake the crust at 350°F for about 12 to 15 minutes or until the edges start to golden up prior to filling with your favorite pie filling.