Wow, I wonder what pie dough with tofu tastes like! Someone has to try that and report back.
I have some whole wheat pastry flour here at home that works nicely as a substitute for white flour; I'm just not always sure that the nutritional benefits of ww flour are enough to outweigh the sacrifices in texture that the substitution usually requires. WW pastry flour is a bit better though.
No one has tried sprinkling healthy stuff (flax, wheat germ, bran) directly into a pie crust?
And yes, it's still very high in fat, but if you want to eat pie crust once in a while, there ought to be a way to make it nutritious as well as delicious.