This pie crust is great for baked meat pies, Mexican empanadas and pretty much any dessert pie. It is somewhere between a “short” crust” and a “flaky” crust. There is absolutely no “CarbQuik taste” in this crust, either, thanks to the oat fiber. 🙂 This recipe is not suitable until the grains rung of the OWL ladder. The funny dimples on the bottom seen in the pic are caused by ceramic pastry weights I use for baking all my pie crusts. Keeps them from creating air pockets and forming a big hump in the middle. 🙂 Here’s what they look like if you’re not familiar with them:
Ceramic Pastry Weights
INGREDIENTS:
2/3 c. CarbQuik bake mix (sub in Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free)
1/3 c. golden flax meal
1/3 c. oat fiber (do not sub oat bran or oat flour)
Pinch salt
2 T. cold butter
1 egg
3 T. cream
2-3 T. cold water
DIRECTIONS: Preheat oven to 350º. In a medium mixing bowl, mix all dry crust ingredients together. Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal. Beaten egg, cream and water together. Mix well with fork. Using hand, knead into a ball of dough and place on plastic wrap “seated on counter with water. Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using. Now pull the top plastic off the rolled crust. Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the midpoint of your pie/pie plate. Gently lift the other half of the dough over onto the pie/pie plate and remove the plastic carefully. Finish crust by folding and tucking the excess crust edges inward and crimp decoratively if you wish. Poke 3-4 holes in the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is golden.
NUTRITIONAL INFO: Makes 8 servings/slices of pie crust, each serving contains:
76.5 cals, 7.53g fat, 8.83g carbs, 7.98g fiber, 0.85g NET CARBS, 3.3g protein, 81 mg sodium
Buttoni's Low-Carb Recipes 
I know this is a VERY old post. Perhaps someone has the answer. Can this be made in advance and frozen? I want to make individual pot pies.
It freezes well raw, as I have made a triple recipe and frozen the dough in balls sealed in plastic bags. That has been successfully. I haven’t baked any items and then frozen but I see no reason that WOULDN’T work. You could try it with one first, or…………just construct your pies, freeze and bake them after partially thawing them.