From: The Gluten-Free Gourmet Cooks Comfort Food by Bette Hagman, 2004, ISBN-13: 978-0-8050-7808-4
1 cup almond meal
¼ cup powdered sugar
2 Tbsp. chilled butter or earth balance
1 ½ Tbsp. cream or nondairy substitute
In a food processor, blend all the ingredients until the dough clumps together in a ball. Chill 15 minutes before rolling the dough out in a circle on a board covered with plastic wrap. Transfer to a 9-inch pie plate with the plastic, reversing into the plate. If the pie is to be baked, fill and bake at the temperature recommended for the filling. For precooked fillings, bake at 425º F. for 8 – 10 minutes.
