GRAHAM CRACKER CRUST SUBSTITUTION
from "packerfan22000"
Here is my favorite crust:

1/2 cup almond meal(ground almonds, or you can use ground pecans)
1/4 cup flax seed meal
1/4 cup unsweetened coconut
1/4 cup Splenda
4 Tbsp melted butter
1/2 tsp molasses

mix together and press into pie plate or baking dish.  Bake for 8-10
minutes at 350.  This is a great crust.  I would use it even if I
were not LC'ing!

BASIC LOW CARB PIE CRUST

3/4 cup plain whey protein powder or soy flour
1/4 cup oat flour
1/4 cup finely ground almonds
1/2 cup non-transfat shortening or lard
1-2 Tbsp very cold water

Mix together whey protein powder, oat flour and almond flour.

Cut shortening or lard into flour mixture with a pastry blender until it resembles the size of peas.

Add water, 1 Tablespoon at a time until dough can hold together.  Refrigerate until chilled for easier handling.

This dough can be rolled out between two pieces of waxed paper, or you can put it into a 9" pie plate and pat it up the sides to the rim.  (Spray Pam on the pie plate first).  If you take the pie crust over the rim, be sure to use aluminum foil around edges to prevent it from browning too much before pie filling is done.

Pour filling into crust and bake as directed.   If you need a completely baked pie crust ( for cream fillings or no-bake cheesecake, etc) pierce with a fork and bake at 350 for 5-10 minutes.

Watch it closely to prevent burning!!

Entire crust has 30 grams carbs made with whey powder or 37 made with
soy flour.

Note:  To add flavor to the regular pie crust recipe, add any ONE of the following (and if your filling is a sweet one, a Tablespoon of Splenda can be nice as well):

2 teaspoons lemon peel
1 teaspoon orange peel
2 Tablespoons baking cocoa
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon instant coffee (added to water in dough)

Enjoy! Carmel