Just thought I would add that you can do two different things for your pie crusts, well the two different things that I do anyway! LOL
One is for a regular pie dough type crust use a few layers of filo dough instead. It's much lower in points values and still gives you a crust.
The other is instead of a graham crust, take some original fiber one cereal and put it through the food process to crumb consistency. Use this in place of the graham crackers. Adds fiber and lowers points!
