This is a graham cracker style crust that's just fabulous. The erythritol based sweetener is recommended to give it the right texture. I haven't tried it without the sweetener for a savory crust. If you try it let me know how it turns out.
I usually use this to make medium sized cheese cakes. You may want to add an extra half recipe for a large pie shell, or double it for a large cheese cake with side crust
|¼ Cup||Golden Flax Seed, ground|
|1 Cup||Almond Flour|
|½ Cup||Butter, melted|
|½ Cup||Sugar Equivalent (Erythritol, Swerve or Truvia work well)|
Preheat oven to 375° degrees F.
Mix all ingredient together. Press into pie shell. Bake for 12 minutes. Cool completely before filling.