The Liberated Kitchen, redux

Here is an easy crumb crust, both for baked and unbaked pies. If using it for a sweet dessert, I add a half tablespoon of honey. If for savory, like a quiche, I leave the honey out. Enjoy!

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Almond Crust makes a single 9" pie crust

3 c crispy almonds

1/4 t fine sea salt

1/2 T honey (optional)

4 T unsalted butter, cut into 8 or 10 chunks

1 large egg, lightly beaten

1. Grind almonds in food processor until about the consistency of corn meal.
   
2. Add salt, honey (if using), and butter. Pulse until the consistency of bread crumbs.
   
3. With processor running, add egg all at once. Run until the mixture forms a loose ball (about 30 seconds).
   
4. Gather mixture into a ball, wrap in plastic wrap, and chill for 15 minutes.
   
5. Preheat oven to 350 degrees.
   
6. Press into 9" pie plate. Chill an additional 10 minutes.
   
7. Cover edge of crust with foil to prevent scorching. Bake 15-20 minutes until slightly puffy and lightly browned.
   
8. Fill according to recipe.