Diabetic Pie Crust
Oil Crust 
1 1/3 cups sifted flour
1/2 tsp salt
1/4 cup vegetable oil
1/4 cup milk
Mix flour and salt together.
Pour milk and oil into one measuring cup, do not stir, and add to flour all at once.
Stir until mixed, and shape into a flattened ball.
Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.
Soy Crust (diabetic)
3/4 cup flour
3/4 cup soy flour
1/8 teaspoon salt
1/2 cup margarine
2 egg whites
Carefully fold together margarine, flour and salt.
Blend in egg whites and form into a rolled dough.
Blind Bake at 450 degrees for 6 to 8 minutes before using.
Diabetic Graham Cracker Crust
20 unsweetened graham crackers, crushed
1/4 cup margarine, melted
2 packages sugar substitute
Mix crackers and sweetener.
Stir in melted margarine.
Pat into a glass pie dish.
Chill in refrigerator before using.
Crumb Topping
¾ cup oats
1/2 cup flour (white or wheat or a mixture of both)
½ cup brown sugar
¼ tsp baking soda
¼ tsp salt
¼ cup margarine or cream cheese
1 tbsp low-fat milk
Mix oats, flour, sugar, baking soda, salt, and margarine until a chunky crumb texture is formed.
Drizzle in the milk until the mixture is evenly moistened.
Spread topping over pie and bake according to pie recipe. (If topping browns too quickly, cover with aluminum foil.)
REMEMBER: Keep it cold. Handle it gently
