Preheat the oven to 350°F (175°C)

In a mixing bowl, combine all of the wet ingredients. Mix well with the fork.

Add in the remaining dry ingredients. Mix well until the dough forms.

Scoop up the dough with your hands and make a dough ball. Leave it in the bowl for a moment.

Cover your empty pie plate with foil, ensuring that the foil goes far enough down the side to hold well. Using a sharp knife or scissors, gently cut a circle with a 1” smaller diameter than your pie plate, as shown in the image below. Discard the cut foil. Gently remove the remaining foil from the pie plate and set aside.

Place the dough ball into the pie plate. Using your hands, evenly distribute the dough over the entire pie dish. After it looks even, you can use the bottom of a flat glass or measuring cup to flatten the dough.

Use the fork to poke some holes in the bottom of the crust.

Place the foil heat shield over the pie plate, securing the sides.

Place the pie plate in the oven on the middle rack. Bake for 15 minutes, then remove the aluminum heat shield. Bake for another 5-7 minutes or until the crust is golden brown.

Remove the crust from the oven and set on a cooling rack.

Once cooled down, your low carb crust is ready to be used in whatever pie you make!