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To make the crust, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a 2 tablespoons of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
Turn the dough out onto a floured work surface and shape each into a disk. Cover in plastic wrap and chill for 30 minutes. Remove the dough from the refrigerator and let sit at room temperature for 5 minutes. Lightly flour work surface with parchment paper, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about ⅛-inch thick). Gently transfer the dough to the pie dish and press it in. Fold over the over hang. Chill pie crust while you prepare the filling.
To make the filling, place all the ingredients into a mixing bowl and use a handheld mixer to incorporate. You could also use a stand alone mixer, blender or food processor. Transfer the filling to the chilled pie crust. Brush the crust edges with almond milk and bake in a pre-heated oven at 350 F° for 45-55 minutes and the center is firm.
Remove from oven and cool. Refrigerate until ready to serve.