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For gluten-free diets, pie is one of the longed-for items.  But you don't have to go gluten-free to enjoy this crispy delight.  It can go low-carb too.  Great for lemon-meringue (with the meringue already on the bottom), chocolate or coconut cream, you can also fill it with canned or your own cooked and cooled fruit pie fillings.

Heavenly Pie Crust

Preheat oven to 225°

1 C. sugar (or acceptable sugar sub: Splenda, xylitol...)
1/4 tsp. cream of tartar
4 lg. egg whites

Mix together sugar and cream of tartar with a whisk or fork.  In a large clean metal or glass bowl, beat egg whites until soft peaks form.  Gradually add sugar mixture, continuing to beat until egg whites are glossy the thick and will form stiff peaks.

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Coat a pie pan with cooking spray.   With a spatula, form a pie crust of meringue in the pie plate.  Place on the middle shelf of the oven for 1 hour.  Remove to a dry place and allow to cool before adding filling.