Tender Almond Pie and Tart Crust
Serves 6

Delicate and short, just like Grandma's, this pie and tart crust is not only low in carb, but nutritious as well, thanks to the almond meal and whey it contains. It's perfect for traditional one-crust pies, rustic tarts, or savories, such as Chicken Pot Pie. For a pie that requires a top crust, you'll need to double the recipe-and remember that doubles the number of carbs the crust will contribute toward your total carb count.

Ingredients
½ cup almond flour
2 tablespoons vital wheat gluten
1 tablespoon Thickenthin notSugar product
1 tablespoon whey protein powder
½ teaspoon baking powder
dash salt
2 tablespoons butter, cold
1 egg yolk
1-2 tablespoons water, chilled

Directions

1. Combine dry ingredients in a medium-sized mixing bowl.
2. Cut in the butter with your fingers, a fork, or pastry knife until the flours resemble coarse meal.
3. In a separate small bowl, beat the egg yolk with 1 tablespoon of the water and add these to the dry ingredients, bringing the mixture together with a fork. If too dry, add more water by the teaspoonful until just moist.
4. Bring the dough together in a ball, by hand, and if possible, wrap in plastic and chill for 15 to 20 minutes before proceeding. This will make the dough easier to handle.
5. When ready to bake the pie or tart, roll the chilled dough between sheets of waxed paper or plastic to the desired thickness and diameter required for the specific pie or tart recipe.