This pie crust is the closest to a traditional pie crust that I’ve made. It holds it’s shape well and will give you that soft and flaky pie crust that we all know and love. The oat flour will put one large piece of this (6-8 serving of a deep dish pie) into an S helper mode, but you can always eat a smaller piece or not eat the crust if you’re concerned about eating an S helper. When I want to make a crust that is good enough to serve non THM-ers, this is the one I choose.
I was able to roll this out on a well floured counter and it even felt and handled similar to a traditional pie crust. The xanthan gum made it feel a bit sticky until it was well incorporated, but it really helps to hold it together. And it has a great flavor as well!
If you don’t consider yourself being a pie crust pro, you can always flour a large piece of wax paper and roll it out on it. Then you can place your deep dish pie pan over it, flip it around and peel off the wax paper. This will make one fairly thick deep dish pie crust or possibly two thinner smaller pie shells. Cut off the excess dough and crimp the edges.
I’d love to hear how it turns out for you.