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Combine almond flour, cinnamon and salt in a food processor. Add oil and pulse to combine. Add egg and pulse until mixture just pulls away from sides of the bowl. Shape dough into a disk, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
Place dough in a 9-inch pie plate or tart pan. Using your fingers, press dough out from center and up sides of the pan.
Trim any excess dough from top of the pan and flute or smooth top edge of crust so it is even and neat. Fill as desired and bake, or prebake crust in a 300°F oven until just lightly browned and dried, 15 to 17 minutes.