In the bowl of a food processor, add the flours (All purpose | almond | barley) by weight (setting the bowl onto a digital food scale, zeroing out the scale and weigh each flour, zeroing out the scale each time), sugar, coriander and salt; fit with the lid and pulse a few times to combine the ingredients.
Remove 3 tablespoons of this mixture and set aside in a small bowl.
Add the cold, cubed butter in an even layer across the flour mixture, seal with a lid and pulse in short bursts, until the butter and flour have become small pea-size pieces. Add the remaining 3 tablespoons of flour and lightly pulse to combine. Drizzle in the ice-cold Flanders Red Ale evenly across the mixture and lightly pulse together, until just combined, being careful not to over-mix.
Divide the pie dough into two equal-sized portions and wrap in plastic wrap, forming into the shape of a disk. Place in the refrigerator for 1 – 2 hours, letting the flour evenly absorb the beer.
Remove one of the pie disks from the refrigerator, unwrap and place onto a lightly floured work surface (using the reserved flour mix). Using a rolling pin (or a 22-ounce cold bottle of beer), roll out the dough to a 12-inch round circle. Starting at the farthest edge, carefully roll the dough around the rolling pin toward you and then unroll the dough into a 9 inch pie dish, skillet or sauté pan.
More Beer Pie Recipes:
Banana Hefeweizen Cream Pie
Bourbon Barrel Aged Imperial Stout Pecan Pie
Chocolate Coconut Porter Cream Pie
Irish Car Bomb Pie
Old Foghorn Barleywine Pumpkin Pie
Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust