I used my mother's pie crust recipe as a basis for this tender crust, I just put a low carb spin on it. Mom always makes amazing pies! You can use other flours and meals if you like, just try to keep it low carb. You could add a little cinnamon for flavor as well, Yum!
This crust makes 8-10 servings with 4.68-3.75 each, depending on how large your slices are.
- 1-1/2 cups of my Low Carb Flour Mix
- 1/4 tsp salt
- 1 tsp sweetener
- 1/3 cup coconut oil or non-hydrogenated shortening
- 1 tsp vinegar
- 2-3 tbls water
For baked pies, parbake the crust for only 10 minutes.
For a prebaked pie shell (pictured above) bake the shell in a 350 degree oven for 20 minutes or until golden brown.