Joyce, I have to stick my nose in here, too. If you are concerned about the amount of fat in a pie crust, why not try what I've been doing for years (and getting away with!) I divide the dough in half, chill it, and then use only ONE of the dough discs. Roll it out so it extends a few inches beyond the pie plate, then after adding the filling, simply turn the rough edges up over the filling. They should cover about 3 or so inches of the filling all around. Sprinkle some sugar on the crust, bake & enjoy! I've not yet had anyone complain about only having one crust to their slice of pie, and you're only eating half as much of the dough. Call it a "rustic torte" and sit back for the compliments!

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