Pie Crust Low Carb
Rec.food.recipes/Shea/2001

1/2 cup butter
4 ounces cream cheese
3/4 cup almonds
1/4 cup whole wheat flour
1/4 teaspoon salt

Pastry:
1/2 cup butter-room temperature
4 oz. cream cheese-room temperature
1 cup almond flour OR
optional 3/4 cup almond ground
1/4 cup whole wheat flour
1/4 tsp. salt

Be sure butter and cream cheese are at room temp,. for at least 15 minutes. Place both in a small bowl and cream together until well blended. Blend in ground almonds {almond flour} and salt until dough is smooth. It is very sticky.

OR 3/4 cup almond flour 1/4 cup whole wheat flour Place on a sheet of wax paper,flatten slightly, wrap and place in fridge overnight. Remove from fridge 15-30 minutes before rolling. Lightly dust board and rolling pin with almond flour. Divide dough in half; return other half to fridge to keep cold Roll out and use as a pie crust or tart shells. Bake at 350 until a light golden brown.

The whole recipe is 30 carbs minus 9.7gr. fiber.3 carbs divided by # of servings. If making tarts you should get quite a few.

Optional: Using the 1/4 cup whole wheat flour, the whole recipe is 46.6 grams carb 15.3 grams dietary fiber 31.3 grams carb total