For crust - in a medium bowl, combine flours, salt, sugar and baking powder.
In a small bowl, mix oil and almond milk.
Pour liquid ingredients into dry mixture and mix with a fork until dough holds together in a ball.
If too dry, add some water, a little at a time until the dough is moist enough to roll.
Cover and refrigerate for one hour. Roll out dough on a lightly floured surface with a floured rolling pin forming an 11-inch circle.
Line a 9-inch pie pan with the dough.
Flute or crimp edges with a fork or your fingers.
Cover with plastic and refrigerate until ready to use.
Preheat oven to 425° F
To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
Pour into prepared crust and smooth out top.
Bake for 10 minutes, then reduce oven temperature to 350° F and bake until filling is set, about 50 minutes.
NOTE: for best results, filling must set overnight in the refrigerator, so make it the day before you serve.