In a large mixing bowl, combine the flour, almond flour, sugar and salt. Scatter the butter over the flour and use a pastry cutter to cut the butter into smaller chunks, about 1/4 inch in size. Now use your fingers and smash each chunk of butter flat.
Drizzle the apple cider vinegar and milk over the flour mixture and toss to combine. Dump the mixture out onto a clean work surface, and use your hands to gather the crumbs together. Keep gathering and pressing the crumbs together until it comes together into a ball – this should only take a minute or two. Use your bench scraper to scrape all the bits of dough off the work surface, if any of it sticks.
Lightly flour your work surface, the ball of dough, and your rolling pin. Roll the dough out, using using your bench scraper to loosen the dough from your work surface, and sprinkling more flour as needed to keep it from sticking, into a rough circle about 1/4 inch thick. There may be a few cracks in the dough, and you should see visible chunks of butter throughout.
Fold the dough into thirds, like a letter, and then in thirds again, so you have a neat little package of dough. Wrap in plastic wrap, and refrigerate for about 20 minutes, to let the dough rest and chill.
After chilling the dough for 20 minutes, it’s ready to be rolled out for your pie. Flour your work surface again, and roll the dough out, using more flour as needed to keep it from sticking, until large enough to fit into a deep-dish pie pan with a little overhang. Trim or fold the edges under.
Now chill the crust in the pan by freezing it for 20 minutes. You can also make the crust a day in advance, and refrigerate it, covered in plastic wrap, until needed.
While the crust chills, preheat the oven to 375. Line a baking sheet with a piece of parchment paper.
Place the chilled pie pan on the baking sheet. Lightly spray a piece of foil with non-stick baking spray, and fit the foil into the chilled crust, greased side against the crust. Fill the foil with the pie weights or dried beans.
Bake the crust on the center oven rack for 20 minutes. Remove the pan from the oven, and carefully remove the foil and weights. Return the pan to the oven and bake uncovered for another 12-15 minutes, until the bottom of the crust is pale golden brown.
Set aside to cool slightly.