To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Refrigerate pie for up to 1 day. Dust with confectioners' sugar just before serving.
Equipment: 9-inch pie pan (not deep-dish)
1 starch, 1/2 other carb, 1/2 fruit, 1/2 medium-fat protein, 2 fat