I wish I had seen this article BEFORE making my WW pie crust. My mom has made WW pie crust for years and I never thought there was anything to it. Was I ever wrong. There is a lot to it - the less the dough is worked, the more tender the crust! I love using WW flour in ALL of my baking/cooking, it is what I grew up on. My Dad even ground our flour for awhile, not too bad either. I will keep trying to make the "perfect" WW crust, as I do so enjoy the taste of a good WW crust! I hope others will give WW crust a try...in the long its better all the way around. :-)

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