INGREDIENTS

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• Ultra-Fine FiberFlour                          150g

• Butter                                                   75g

• Salt                                                        2g

• Baking Powder                                      4g 

• Water                                             15-30 g

• Optional Sugar Substitute              20-50g

Instructions

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1. After experimenting with hand mixing, a stand mixer and food processor I found the food processor made a huge differences in the workabiltiy of the pastry allowing it to be rolled the baking dish lined without falling apart. 

2. Put butter, flour, BP and salt in a food processor run until it looks like fine bread crumbs. 

3. Add a tablespoon at a time of water and pulse until the dough comes together in a dough ball.  

4. Roll out dough to the shape of your form allowing enough to create a rim.

5. Grease form and line with dough.

6. This pastry can be used right away or blind baked and filled later.  I have made several pies and quiches without blind baking and it works just fine, no soggy bottoms.

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          The picture shows a plum and apple combo