Preheat the oven to 175C (350F).
Grease/Spray an 18cm (7inch) spring form cake tin or pie dish. (a 20cm/8 inch tin can also be used)
Mix the dry ingredients in a mixing bowl in a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
Alternatively, use your hands to press the dough thinly into the tin
This recipe uses approximately 2/3 of the pie crust mixture. The crust is quite thin and does not need to come up very high on the sides.
Place the tin in the fridge for 10 minutes.
Bake for 13 minutes.
Remove from the oven and allow to cool completely.