I was watching cooks country on pbs today and they had a no fail pie crust
recipe and it seems to me it might be easy to modify to low carb.


Press in the pan pie crust

This would make one shell

1 + 1/4 low carb bake mix of choice such as carbalose flour

1 stick butter

8 oz cream cheese (one recipe called for 2 and other said 8 so this would be
a thing to figure out)

2 tbsp sugar substitute

1/4 tsp salt (pinch)

You beat the butter and cream cheese until well blended for two minutes or
so.
Then add the flour and salt and sugar sub and beat until it reaches a
crumbly stage with pea sized clumps.

Greese or butter a pie pan .

Set aside 3 tablespoons of the dough to later make a flutted edge and press
the dough into the shell.

Make ropes from the set aside dough to line around the top and make a edge.

Chill the crust in the fridge or freezer up to two days or until it is well
chilled and set.

Use a fork and poke (dock) the chilled bottom to prevent uneven rising but
dont poke through the shell.

Back 35-40 minutes until brown if using for a cold pie..or bake for 15 if
later using it to make a baked pie.

I have not tried it yet but this year id love to make a in the shell low
carb pumkin pie so thats my goal.

Any thoughts etc appreciated!

KROM