1Mix flour, salt and erythritol together in a bowl.
2Shred butter into dry ingredients.
3Toss butter in flour mixture with your fingers.
4Slowly add spoonfuls of water as you pinch, squeeze, and roll the butter/flour together.
5Be careful to add just enough water for the dough to come together, and not any more. That's why we want to add the water in slowly.
6Cut into two pieces, one slightly bigger than the other (for the bottom and top of the pie shell) and wrap in cellophane (saran wrap). Refrigerate for 1 hour minimum before rolling out with a rolling pin and putting into a pie dish (the big piece of dough goes on bottom).