Date:    Sat, 09 Oct 93 23:06:21 CDT
 From:    <U33754%UICVM@UICVM.UIC.EDU>
 Graham Cracker Crust
 1 egg white
 2 tbs brown rice syrup
 4 graham crackers (crushed fine)
 1/4 - 1/2 cup whole wheat flour (or more)
 1 tbs water
 Beat egg to frothy state, blend in rice syrup.  Stir in crushed graham
 crackers, add 1/3 cup whole wheat flour and water (perhaps only a tsp
 of water at a time).  Get it to a ball which you can knead between your
 fingers.  Roll it out (on parchment paper, preferably) to the size of a
 8 inch piepan, gently peel the parchment paper off the crust as you are
 settling it into a non-stick or lightly swiped w/oil piepan.  Bake 350F
 for about 10 minutes, or add piefilling if you plan to bake them together.
 This should go good with apple pies, or strong flavored pies.  It was
 used for my orange squash “cheesecake” which is a refrigerator pie, and
 my opinion was it was too strong flavored for that.  All the wholewheat
 may have contributed to this.  Crust cuts fine, is non-sticky, and has
 good piecrust consistency.  It doesn't flake, but it does bake (errr).
 Four graham crackers yielded 4 grams of fat in total (because of the
 brand used).