Add all the ingredients to a food processor. Mix the crust for 30 seconds to a minute until the dough forms small balls. Then transfer the dough to a zip bag and roll into a ball. Let the dough chill for 15-20 minutes.
Remove the dough from the bag and press into the centre of a pie pan. Flatten the crust with the palm of your hand and work the crust up to the edges of the pan, trying to make the crust even.
Prick the bottom of the crust several times with a fork. Then use the form to press a pattern around the edge of the crust. Cover the edges of the crust with small strips of foil.
Fill the pie crust with your desired filling and bake according to the directions for that pie. If making a pie that requires a prebaked shell then preheat the oven to 400 degrees F/200 degrees C. Bake the crust for 10-12 minutes. Then remove the crust and let it cool completely before adding the filling.
The nutrition panel shows the values for 1 entire pie crust = 17g net carbs.You divide this by how many slices your pie makes eg: 12 slices = 1.4g net carbs