Whole Wheat Pie Crust Low-Carb

Mix flour and salt together in bowl

Pour milk and oil into a bowl, do not stir. Add all at once to flour. If dough is sticky, add 1/4 more flour.

Stir until mixed and shape into 2 flat balls. Wrap into plastic wrap and chill for 1/2 an hour

Lay one dough into plastic wrap, sprinkle some flour on plastic wrap and on top of dough and lay another piece on top. Roll out with a rolling pin as large as your pie dish.

Spray your pie plate with nonstick cooking spray, take the top piece off and flip over onto the pie dish, pressing dough all around.

Prick the bottom of the dough with a fork. Cut off the excess so the crust is flush with the rim.

Save your second dough in the refrigerator wrapped in plastic wrap to use within a few days or roll into a pie dish following same procedure as above and freeze into a ziplock freezer bag for another day.