Begin by cubing the cold butter into small pieces, approximately 1 inch in size.

In a large mixing bowl, whisk together the oat flour, cornstarch, low carb brown sugar, and salt until uniformly combined.

Add the cubed butter to your dry mixture, using a pastry cutter or your hands to work it in until crumbly.

Gradually stir in 2 tablespoons of cold water to the mixture until it forms a cohesive ball.

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

Remove the chilled dough and press it into a 9-inch pie pan, pricking holes in the bottom.

Bake for 15-20 minutes, or until the edges are lightly golden brown.