I have been baking pies for some time using tapioca flour as my thickener. It works like a charm except for those occasions when we cut into the pie while it is still warm. I've also substituted KAF white whole wheat flour for half of the white flour in the crust to increase the nutrition/glycemic index of the crust, with little or no reduction in tenderness or flakiness. I also have tried a 50/50 mix of butter and Smart Balance to reduce saturated fat in the crust, also with good results. One of the most important things to do is to read about crusts and pastry in the KAF Baker's Companion. I think it helps to get the theory more comprehensible. At least it did for me. I'd rather use sugar in my pies but my doctor would rather I didn't, so I shall be experimenting in that department soon. Any help or suggestions from others will be very much appreciated. Thanks.

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