Mix the first five ingredients together in a medium-sized bowl.

In a large cup, mix the oil and milk with a fork.

Pour the liquid into the dry ingredients and mix thoroughly with a fork.

Press into a 9-inch pie plate, ensuring even thickness throughout the crust.

Add your chosen filling.

For an empty crust, bake at 400°F  for 10–12 minutes until lightly browned.

Remove from the oven.

VARIATIONS

For a delicious nutty flavor, replace ¼ cup almond flour with hazelnut flour.

PLANNING AHEAD

This crust freezes well before or after baking, offering a quick pie option. Freeze in an airtight bag and use within one month for best results.

Place all ingredients except whole pecans in a blender and blend until creamy.

Pour the mixture into the unbaked pie shell and garnish with pecans.

Bake for 1 hour at 350°F.

VARIATIONS

Replace the honey with agave or maple syrup.

PLANNING AHEAD

This pie needs several hours to cool and set up after baking, so you will want to prepare it the day before you plan to serve it. It can also be frozen after baking. To enjoy it hot from the oven, thaw and warm at 300°F for 30 minutes.