• Place sifted Carbalose flour into a mixing bowl.
• Cut the cold butter into small pea sized cubes.
• Using a pastry blender, cut the butter into the flour, making sure you get the sides of the bowl.
• Sprinkle 1 tbsp of cold water over the mixture, repeating as needed.
• Work with a pastry blender until the dough is a crumble, about half the size of peas.
• *When the dough is ready it sticks together when pinched between your fingers.
• Form the dough into a ball and wrap it in plastic wrap.
• Refrigerate for at least 20 minutes before rolling. (you can refrigerate overnight)
• When you are ready to roll the crust, remove it from the refrigerator and let it sit for a few minutes at room temperature.
• Roll on a lightly floured surface or between two pieces of parchment or waxed paper.
• Carefully lift the rolled crust with a rolling pin (draped over it) or with the paper and place it over a pie plate.
• Flute or fold the edges as desired.

For a Pre-Baked Single Crust

• Pre-heat your oven to 400 ° F (220°C)
• Prick the crust bottom and sides with a fork.
• Bake in the center of the oven for approximately 10 minutes, or until just turning a golden colour.