Put all the dry ingredients: lupin flour, oat fiber, vital wheat gluten, and salt into a medium bowl and whisk together. Now pour the contents into a food processor along with the cold cubed butter. Give it a few pulses until the dough become nice and crumbly.

Next, start by adding 4 tbsp of ice water and pulse again until the dough forms a ball. If it doesn’t quite form a ball, then add a tablespoon at a time until it does.

Once the dough has formed, remove it from the food processor and shape it into a ball then wrap it with Saran Wrap and refrigerate for 4 hours before using it.

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Nutritional Facts for whole Flaky Pie Crust: 1068 Calories, 5.0g Net Carbs, 92.5g Fat, 47.0g Protein.
 

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