Combine the almond flour, all-purpose flour, and salt in a mixing bowl.

Toss the butter in the flour then cut it in using a pastry blender. The butter should be well mixed in, but not smooth.

Sprinkle about 4 tablespoons of the ice water over the flour mixture and toss until it comes together in a soft ball.

Place between wax or parchment paper and roll it in to a round the size of your pie pan.

Place the dough and pie pan in refrigerator and chill for one hour or until firm.

Remove the wax or parchment paper and carefully invert the crust over the top of your chilled pie pan.

Gently press the dough into the pan and form a border trim around the top edge of the pie pan.

Prebake the crust in a 350 degree oven for 18 minutes or until lightly browned.