Step 1

Whisk together the keto wheat flour and salt.

Step 2

, Dice the butter into small cubes, or cut it into pats. Work it into the flour until the mixture resembles bread crumbs; it should be mostly uniform.

Step 3

, Add the ice water, tossing until the dough starts to clump together.

Step 4

, Dump the crumbly mixture onto a work surface and pat it together into a rough disk. Fold one side of the dough over the other the best you can; it may break or crumble, which is OK. Repeat the patting and folding several times until the dough holds together.

Step 5

, Knead the dough three to four times. If it starts to stick to the work surface, stop kneading; there should still be some dry bits on the outside.

Step 6

, Gather the dough into a ball and divide it in half. Gently pat/shape each half into a rough disk and wrap the disks in plastic. Refrigerate the dough for at least 30 minutes before rolling.

Step 7

, Use as directed in your favorite keto-friendly pie recipe. Note that the pastry browns readily, so covering exposed crust with foil or a pie shield 15 to 20 minutes into baking is a good idea.

Step 8

, The dough will keep well in the refrigerator for up to 24 hours. For longer storage, wrap the dough in plastic then aluminum foil, and freeze for up to 2 months. Defrost frozen dough in the refrigerator overnight before using.