Preheat the oven to 325°F. Lightly grease a 9-inch pie pan.
Mix the ground flax with 2 tablespoons water to make a flax egg. Let sit for 5 minutes to gel.
Combine the almond flour, cornmeal, chickpea flour, and salt in a medium bowl, and stir.
Stir the almond or peanut butter and maple syrup together. Mix with the flax egg. Stir into the flour mixture. Dough should be moist but not crumbly. Add 1-2 tablespoons water if needed.
Press the dough firmly into the pie pan and sides to form a crust.
Bake the crust for 20 minutes.
