Low-Fat Whole Wheat Pie Crust

Thick Low-Fat Whole Wheat Pie Crust 
Ingredients:
1 c. wheat flour ("white wheat" is preferable for pastries)
1/2 t. salt
2 T. canola or coconut oil
2 T. applesauce (or mashed white beans for a non-sweet pie)
(this is what makes it low-fat. It replaces additional oil)
3-4 T. ice cold water

Thin Low-Fat Whole Wheat Pie Crust 
Ingredients:
3/4 c. wheat flour ("white wheat" is preferable for pastries)
1/4+ 1/8 t. salt
1 1/2 T. canola or coconut oil
1 1/2 T. applesauce (or mashed white beans for a non-sweet pie)
(this is what makes it low-fat. It replaces additional oil)
2-3 T. ice cold water

Directions:
1. Stir flour and salt in a bowl.
2. Cut in oil and applesauce with a fork until flour resembles small peas
3. Stir in ice cold water- start with 3 T. and add an extra tablespoon if needed
(just enough to be able to gather the dough together in a ball without it crumbling apart)
4. Cover with plastic wrap and put in freezer while you make the inside of the pie.
(fridge if it is going to be longer than a half hour)
(*Cooling it is a key step. It helps relax the dough so it is elastic as you roll it out)
5. Roll out on a flowered towel. Push from the center out to the edges.
(This is way easier to transfer than rolling it out on the counter)
6. Transfer/Flip onto a large pie tin.
7. Seal up cracks and cut off extras around the edges.
8. Decorate the edges (press down with a fork or pinch curves with fingers)

2 Wheat/White Flour LowFat Pie Crusts 
Thin:                                 Thick:
3/4 c. white flour              1 c. white flour
3/4 c. wheat flour             1 c. wheat flour
3/4 t. salt                          1 t. salt
1/4 c. oil                          1/3 c. oil
1/4 c. applesauce             1/4 c. applesauce
4.5 T. ice cold water         6.5-7T. ice cold water

4 Thin Crusts for Hosting 
Ingredients:
3 c. wheat flour ("white wheat" is preferable for pastries)
1 1/2 t. salt
6 T. canola or coconut oil
6 T. applesauce (or mashed white beans for a non-sweet pie)
(this is what makes it low-fat. It replaces additional oil)
1/2- 3/4c. ice cold water

Traditional White Flour Pie Crust 
Thin:                                 Thick:
3/4 c. white flour              1 c. white flour
1/4+ 1/8 t. salt                  1/2 t. salt
3 T. shortening                 1/3 c. shortening
(can replace half the shortening with applesauce)
2.5 T. ice cold water         3- 3.5T. ice cold water