Shortcrust Pastry (pie crust)
Sugar Free and Nut Free
Ingredients 
*For a 22cm diameter cake tin or ring.
160g Wheat flour
1,3g Stevia
½ teaspoon Cinnamon
70g Cold butter
1 unit Egg
1 pinch of Salt
2 teaspoons Water
Directions
1.Knead the wheat flour, the Stevia, the cinnamon and the salt and cold butter, until resembling breadcrumbs.
2.Incorporate the egg and keep working the dough until it is homogeneous.
3.Add in 2 teaspoons of water and keep kneading to blend all the ingredients properly.
4.Make a ball and wrap it in plastic foil. Leave it in the fridge for 12 hours to get an optimal result.
5.Spread the dough in the chosen greased cake tin and give it the desired thickness (not too thick for a proper baking).
*In some recipes, we will bake this crust individually. In others, we will bake it directly with the filling.
*When baking it individually, poke the dough with a fork, cover it with baking paper and place some weight over it. Traditionally it's covered with chickpeas or dried legumes to keep it from rising. Bake at 200ºC for 15 minutes. Then, take out the chickpeas and the baking paper and bake for another 10 minutes approximately.
*This type of doughs shouldn't be kneaded excessively or it will get too elastic. Simply work the dough until all the ingredientes are properly integrated.
*We used sweeteners, not sugar, in this recipe. However, due to its fat content, a moderate consumption is recommended for diabetics.
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