I’ve always liked nut crusts, especially when I want to add an earthy, toasty note to whatever pie or tart I happen to be preparing. This almond crust is one of my favorites.
While it isn’t a hard and fast requirement, I like to take the extra step of toasting the nuts prior to grinding them. This really brings out the almond flavor, which tends to be much more muted otherwise. (You can, of course, buy toasted almonds and skip the toasting step in the recipe that follows.)
A note about handling: this dough mixes up beautifully and it’s almost impossible to overwork it. However, the nuts and sugar can make it a very slightly crumbly when handled, especially if the dough is cold. If you find this to be the case, let the dough rest very briefly after you roll it – 1 minute at a time – before you continue. The rest allows the dough to become more pliable.