Preparation

• Preheat oven to 425 degrees.
  Blend first 4 ingredients in food processor until nuts are finely ground.
  Cut butter into pieces and add to flour mixture. Process until it resembles coarse meal.
  Add enough water and blend until dough clumps together. Wrap in plastic and chill for 20 minutes.
  Roll out and transfer to tart pan with removable bottom. Freeze crust 30 minutes.
  Bake crust for about 15 minutes. Cool, Reduce oven to 325 degrees. Bake crust until lightly brown.
  Use pie crust for fresh fruit tarts or meringue tarts
  Spoon vanilla custard in bottom of crust, cover with fresh fruit, and glaze.