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Atkin's Pie Crust
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You will use this basic recipe again and again. If you aren't adept at rolling dough, simply pat the pie crust in an even layer into pie plate.
3/4 cup plus 2 tablespoons Atkins Bake Mix
4 tablespoons butter, softened
3 ounces cream cheese, softened
1 tablespoon sour cream
For sweet pastry crust, add 3 packets sugar substitute
In a medium bowl, with an electric mixer on medium speed, beat bake mix, butter, cream cheese, sour cream (and sugar substitute, if using), just to combine. Shape into a disc. Chill 20 minutes.
Roll out dough between two pieces of wax paper to form a 12 circle. Loosen wax paper, replace, turn over dough; continue to roll until dough is 1/8 thick, loosening and replacing wax paper as needed. Pick up paper and invert dough into pie plate. Peel off paper; patch any tears. Crimp edges for an attractive border. Prick bottom with a fork Chill 30 minutes in freezer
Heat oven to 425°F. Lightly cover pie crust with aluminum foil. Bake 10 minutes. Reduce oven temperatur to 375°F and bake 10-12 minutes more, until golden brown and lightly puffed.
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