Combine almond flour and salt in a mixing bowl, stir in oil and mix until mixture resembles course crumbs. Mine seemed very wet so I added roughly 1/2 cup of coconut flour- add more or less to make the crumby texture. Mix in ice water, 1 Tbsp at a time, until a dough is formed. Refrigerate until ready to use. I was able to get about 2 pie crusts out of this recipe because of the extra coconut flour I added. I took the lump of dough divided it in half and put each in an old Marie Callendar’s pie tin. Use a bendy spatula to press down into the edges of the pie. Fill your favorite fruit and bake at 450 degrees Fahrenheit for 15 minutes or until crust turns a rich golden brown.