I have found the easiest and fastest way to create a delicious, low carb crust. This crust is 0 net carbs and only 3 ingredients! It can be used for so many things; quiches, pot pies, fruit pies.. the possibilities are endless! The best thing about this pie crust is that it can be made ahead and stored in the freezer for up to 6 months.
Attach the grater attchment on your food processor and grate 2 cold sticks of butter. Replace the attachment with the blades and add in your bag of Ketonia bread mix. Place the top back on and pulse a couple of times.
Put a couple of ice cubes in your water and slowly pour in the water about 1 tbsp at a time (not the ice). Pulse in between each pour of water to ensure the dough does not get too wet. You may not need all the water. You are looking for a wet sand consistancy that will hold together when you squeeze it in your hand.
Once the dough has come together, form it into a ball and cut it in half. Wrap both halves in saran wrap and place in the fridge for atleast one hour before use. The two dough balls can be used seperatly or together as a top and bottom to a pie.
You can either keep these in the fridge for 2 days or in the freezer for up to 6 months. When ready to bake, roll out the crust 1/4 inch thin and parbake at 350* for 12-15 minutes if needed.