Low Fat Honey Wheat Pie Crust

I used fat-free mayo and white whole-wheat flour, lowering the total fat in the whole crust to two grams. I had to use 6 tbsp of water to incorporate all of the dry ingredients, and convincing the result to be a 9" pie crust was a stretch. Next time, I'll increase the amounts by 25%. The part of the crust below the filling was fine, but the part above was uncuttable, probably because of the lack of fat, so I will leave less sticking out next time.

This is a combo of my review and H2B's review: I liked the ease of the recipe but not the chewy/grainy texture. H2B enjoyed the crust stating that it was like eating a apple pie egg roll! So i'll make it again for him...or he can try it!

I really love this crust! It is "chewy" but I'd rather have chewy than fatty!!!

For what this recipe was, I was pleasantly suprised at the outcome. Like a previous poster said, any of the crust above the filling is basically inedible. The rest of the crust however is passable as a decent crust. I made pumpkin pie with this, and subbed maple syrup for the honey since I didn't have any.

I made rasberry rolls with these and they were just as good as the ones I made with regular pie crust. The only problem I had was that the dough was a littel hard to roll out since it was kind of elastic-y, but it's probably because I overworked the dough. Other than that, this is a great low fat pie crust recipe. Thanks.