Hi,
I use phyllo instead of trying to make a low-point pie crust. I haven't tried the recipes Kelly suggested, but I've tried others and none of them were satisfactory. But I'm picky! I won't settle for less than really fabulous taste, texture, etc. Usually, that means I only eat the real thing, in smaller portions or less often, so it fits into my point range. But, I love phyllo, so I often substitute for pie crust.
The key to using phyllo is to spray it with veggie spray (or oil in a Misto, which is my preference) instead of brushing it with melted butter. The bonus is that spraying it keeps it from tearing, the way the pastry brush sometimes tears it. The other important thing with phyllo is that it's at room temperature when you use it or it tends to stick together and tear more easily.
Good luck!
Lin
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Looking for a Low Fat Pie Crust
