You can use ground almonds to make a crust... mix like a graham cracker crust and press into the pan.

I use a packet of ground almonds- 150 grams-- I think just about a cup in volume, and enough egg white to make it hold together (usually less than one), and a tablespoon of splenda if you want a sweet crust. This makes enough for my small pan, but if you like a thicker crust or use a bigger pan then make more.

I bake it at 200 C until golden... unfortunately I've never timed it. I think this is about 375- 400 F.

It can be used for virtually any type of pie because the almonds have enough oil to keep it from getting too soggy.

Use your judgement about the amount of egg white you need since no two eggs are the same. If you can press it up against the side of the mixing bowl and it stays then it's perfect.

This also works nicely with a bit of cocoa and splenda added to make a chocolate 'cookie' crust. I use a tablespoon of each because I like the bitter chocolate taste.