Pre-heat the oven to 175C/350F.
Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size) (see Notes on size)
Combine the dry ingredients in a kitchen blender and process on low until combined.
Add the wet ingredients and blend until the dough comes together.
Wrap the dough in plastic and place in the fridge for 20 minutes. This makes the dough easier to handle.
Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
Pierce the bottom of the pastry 7-8 times.
Place in the oven for 7 minutes if only par baking (i.e. the pie will be baked again with filling) or 15 minutes if fully baked (i.e. a cold filling will be added and no more baking is required).
Remove from the oven and allow the pie crust to cool.