Really good pie crust ala Kevin

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Ingredients

Pie Crust Thread
I am always striving to bring the carb counts down in foods while trying to make them as tasty as possible. Earlier this year I did some experimenting and came up with a carbalose/resistant wheat starch crust that I was very happy with.
I plan on doing some more experimenting in the next couple week and will using this thread to post my results and things I learn in the process.
Feel free to join in on the fun.
I will start this out by listing the recipe for the carbalose/resistant wheat starch crust and then go from there.
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Prick crust all over with a fork and bake 350° for 16 min.
In this following picture you can see the layers of flakiness in this LC crust. Counting 8 serving it adds only 2.25 carbs for a single crust and 4.5 carbs for a double crust pie. You can easily compare the taste to any high or low carb crust.