Low Carb Pie Crust

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.


Ingredients:

• 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

In a mixing bowl add the Flour Mix and salt then cut in the coconut oil or non-hydrogenated shortening with a fork until pea sized crumbs form, try not to over mix.  Combine 2 tbls of water with the tsp of vinegar and sprinkle over the top and stir just until combined. If to dry, slowly add the remaining tbls of water until the dough clings together. Add the dough to a pie plate and press into the bottom and up the sides, if you like, scallop the edges for a traditional look. Pierce the bottom and sides several times with the tines of a fork, that way it doesn't bubble.

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.