Preheat oven to 350 degrees. Spread nuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool.

In a food processor, combine nuts, flour, sugar and salt; process until nuts are finely chopped.

Add butter and process until incorporated. Transfer to a large bowl. Drizzle oil over flour mixture. Use your fingertips to rub oil into the mixture. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed. Gently form dough

into a flattened disk. The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough to room temperature before rolling.