Basic Low Carb Pie Crust

Mix together whey protein powder (or soy flour), oat flour, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 tablespoon at a time until dough can hold together. Refrigerate until chilled for easier handling.

This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9-inch pie plate and pat it up the sides to the rim. Spray non-stick cooking spray on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it from browning too much before pie filling is done. Pour filling into crust and bake per directions.

If you need a completely baked crust (for cream fillings or no-bake cheesecake etc.), pierce crust with a fork and bake at 350 degrees F for 5 to 10 minutes. Watch it closely to prevent burning.