This is from Bryanna Clark Grogan's website, it's a lower fat pie crust. Pie crust is, by nature, fat suspended in flour with water to make it flakey.
BRYANNA’S LOW-FAT OIL PASTRY http://www.bryannaclarkgrogan.com/page/page/1435893.htm
Makes one 9" crust
Although this crust does contain fat, it has about half that of ordinary pastry, and it uses oil rather than hard fat. Divided into 8 servings, each piece with either a bottom OR a top crust (not both) and a fat-free filling will contain 5 g of fat.
The pastry flour and soured soymilk make a tender crust that no one will guess is low-fat!
1/2 c. unbleached white flour
1/2 c. MINUS 1 T. wholewheat pastry flour
3 T. oil
3 T. soymilk with 1/2 tsp. lemon juice added
3/8 tsp. salt
3/8 tsp. baking powder
3/8 tsp. sugar
Mix the flours in a medium bowl with the salt, baking powder and sugar. Whisk together the soured soymilk and oil in a cup until well blended. Pour this into the flour mixture and mix gently with a fork until it holds together in a ball. (If it's too dry, sprinkle with a TINY bit of water.) If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out. Roll out and bake as you would an ordinary crust.