Does anyone have a recipe for a healthy pie crust?

Does anyone know a way to get around using so much shortening when making a pie crust? I'm trying to make a pie crust that's somewhat healthy. Thanks!Does anyone have a recipe for a healthy pie crust?
Ingredients:


3/4 cup whole wheat pastry flour (Heh, I didn't use pastry.. I just used regular..)


3/4 cup unbleached flour


1/4 cup natural corn oil (I just used canola, and a bit less than 1/4 cup)


1 pinch salt


1/2 cup ice water (Not sure what original recipe meant by that, so I just used semi-cold water. Worked fine.)





Directions:


1. Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.


2. Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.


3. I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.Does anyone have a recipe for a healthy pie crust?
Sweet Pie Crust





Pie Crust:


2 cups flour


1/4 teaspoon salt


1 1/2 teaspoon sugar


1 cup solid vegetable shortening


1/2 cup ice water





For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.


For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.





For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
PIE CRUST (Whole Wheat)





1 c. whole wheat flour


1 c. white flour


1 stick butter


1/4 c. Canola oil


1/4 c. water


1/2 tsp. salt





Cut butter and oil into flour. When it comes to pea sized balls add water and salt. Roll out with rolling pin. Makes upper and bottom crust.





APPLE PIE:





6-9 apples


1 tsp. cinnamon


1 tsp. nutmeg


2 tbsp. maple syrup


1 tbsp. Arrow Root powder





Fill bottom crust with peeled, cored apples. Add other ingredients and cover with the rest of the crust. Bake at 350 degrees for about 40 minutes.





Whole-Wheat Pastry


Yield: 12 servings





Crust:


3/4 cup whole-wheat pastry flour (see Ingredient note)


3/4 cup all-purpose flour


2 tablespoons sugar, plus 1 teaspoon for sprinkling


1/4 teaspoon salt


4 tablespoons cold butter (1/2 stick), cut into small pieces


1 tablespoon canola oil


1/4 cup ice water, plus more as needed


1 large egg, separated (see Tip; save the white to glaze the pastry)


1 teaspoon lemon juice or white vinegar





To prepare crust:





Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.





Ingredient note:


Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores.





Store in the freezer. Tip:


To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.


Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)





Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.





hope these help. good luck and enjoy.
I make pies and cheesecake without the crust. For that crusty feel and taste; I sprinkle Granola or other cereal over the top of the filling. For a splurge, I use Vanilla Wavers.
graham cracker crust.

eyeshadow