In a large a mixing bowl, add the flour, salt, and sugar. Whisk together until everything is incorporated.

With your hands, a fork, or a pastry cutter, cut the cold butter into the sugar/flour/salt mixture. Keep incorporating the butter until the dough starts sticking together in small clumps, about the size of peas.

Now add the almond milk. Mix (I prefer to use my hands exclusively at this point) until everything comes together, and you can form the dough into a ball.

The dough will be a little sticky, and that’s ok. It should stick to your hands a little bit. If it sticks too much, to the point you can’t work with it, add a little bit of flour, just a Tbsp or so.

Oil a standard-sized pie dish (9 inches or 9.5 inches), and press the shortbread crust dough into the dish.

Press the dough into the dish as evenly as you can. Remember, pie crust does shrink in the oven during baking, so be sure to press the dough up the sides of the pie dish until you almost reach the very top of the dish.

Set the pie dish in the refrigerator while you prepare the lime filling. (Refrigerating the crust will also help lessen shrinkage while baking.)

Preheat the oven to 350 degrees

In a large mixing bowl, whisk together the sugar, flour, salt and lime zest.

Add the corn syrup, melted butter, lime juice, lime extract, and eggs, and whisk until everything is incorporated and smooth.

(Note: At this point, if you would like to add just a SMALL half drop of blue food coloring to make this lime pie a very light green color, go ahead and do it now. The blue food coloring with the yellow from the egg yolks will make a lovely light green as long as you don’t use too much food coloring! Again, I can’t stress enough how LITTLE food coloring to use here. Or else you’ll end up with a blue pie!

Take the pie crust out of the refrigerator, and pour the filling into the crust.

Bake the pie at 350 degrees for 37-40 minutes, until the filling is mostly set in the middle (there will still be a little bit of a jiggle) and the pie crust is golden brown on the edges.

Let the pie cool at room temperature or in the refrigerator for at least two hours before cutting. The filling needs to cool down completely to reach its final, solid state.

Serve at room temperature, or chilled. Enjoy!