In a pie plate, place the flour, sweetener, and salt and combine well with a fork. Add the fat and milk, and continue to combine until you can pick it up and form into a ball. Do not knead. Flatten the ball, in the bottom of the pie plate, and press outward to fill the pie plate. You can flute the top edge of the crust with three fingers, as you would with a rolled pie crust.

For a filled pie crust, fill and bake as per your recipe time and temperature.

For a pre-baked crust, prick well with a fork and bake at 400-degrees for 12 – 15 minutes. Check it as it bakes and pop any bubbles that form with the tines of the fork, and press flat with the fork. Keep an eye that it doesn’t get too brown. Let cool and fill with a cool filling.