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Peel, pit, and weigh avocado flesh. Weigh out 100 grams of avocado. (If you don’t have enough, add olive oil to reach 100g.)
In a large bowl, smash avocado until smooth. Add flour and a hefty pinch of salt; mix together using a fork. Add a couple tablespoons of water and use your hands to bring the dough together, adding water as needed. Form dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
Preheat the oven to 400°F with the rack set in the middle position. Roll out avocado pie dough on a lightly-floured surface into a ¼-inch thick, 11-inch round. Loosely roll it up around a rolling pin, then unroll it over a 9-inch pie dish.
Press into the bottom and up sides of the pie dish. Prick the bottom and sides of the crust with a fork, then crimp the edges. Bake until golden brown, about 15 minutes.
Notes. Use plain flour if you want not fluffy, normal pie crust