Hi Celeste, I suspect this process might end up creating a slightly tougher crust with the Keto Wheat Flour (because of the added protein in the form of vital wheat gluten). As written, the Keto-Friendly Pie Crust recipe has you coat the flour with the butter until it resembles bread crumbs. My preferred method for doing this is to get my hands in the mixture and rub and toss the butter into the flour until it is evenly coated. This method does a great job of preventing too much gluten development and keeping the crust tender, which I think is the way you want to go when using the Keto Wheat Flour. If you wanted to try for some flakier pockets, I would reserve a small portion of the butter for fraisage. 

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