I've used the old Betty Crocker pie crust recipe for years, which is basically, 1 cup of flour, 1/3 cup + 1 Tbsp shortening and 3 or 4 Tbsp of water for a one-crust pie (probably an 8" pan). Then, I start to doctor it up by substituting half the flour with Oat Bran flour and a little almond meal flour and maybe even a little coconut flour. I also just pick up a salt shaker and shake some salt into the flour mixture - and now, I use butter-flavored shortening. One thing to remember is that when using Oat Bran flour, you have to add more water because it absorbs it. Then, if I get a little too much water in there I just add more all purpose flour. I never have any problem with it getting over-kneaded and it is easy to handle. And I get a lot of compliments on my pie crusts. :-)

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