Healthy Pie Crust Recipes

Light and delicious, this easy old-fashioned lemon icebox pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh-squeezed lemon juice. Look for graham crackers made with 100% whole-wheat flour to get the most fiber. Seeing graham flour on the label? Good news--that's coarsely ground whole-wheat.

A fat-conscious baked oil pastry replaces traditional pie crust, and a tofu-yogurt blend takes the place of whipping cream in this luscious cream tart. It's topped with blueberries, mango, and kiwi slices, but by substituting other fresh fruit you have on hand, you can really change the look and taste of this delicious dessert.

Loaded with tripical fruits, this graham cracker-crusted pie is a refreshing end to any meal. For a delicious variation, substitute peeled, sliced peaches for the mango, papaya, or kiwi.

Special occasions call for special desserts, and this fruit tart is one you'll want to consider. Not only is it beautiful and delicious, but it takes just 40 minutes to make. Homemade pastry dough is baked, filled with a sugary sour cream filling, sprinkled with toasted coconut, and loaded with fresh fruit--your guests will be sure it came from a bakery!

Peach pie tastes like the essence of summer. If using fresh peaches, make sure they are ripe but firm. (Frozen peaches can also be used. There's no need to thaw them.) The lattice crust looks stunning and is not difficult to do (see our how-to video, below), but if you're pressed for time, simply place the second crust on top and cut three slits in the dough to vent steam.

This healthy pie recipe is made with fresh berries, a slimmed-down zwieback crumb crust, and a tangy yogurt filling and then served with mint sprigs and a colorful low-calorie fruit glaze.

What better way to take advantage of summer's bounty of berries than to enclose a mixture of berries in flaky pastry and bake up these delicious turnovers--the perfect handheld dessert for picnics and backyard parties. A dusting of sugar on top of the hand pies creates a crispy crust and eliminates the need for frying.

Sweet strawberries and tangy rhubarb nestle into a flaky, buttery crust for a pie so beautiful, you almost won't want to cut into it. A slab pie is the ultimate dessert for time-crunched cooks: it's baked right in a jelly roll pan and makes enough to serve a crowd.

Join the ranks of many southern families who make this perfectly spiced sweet potato pie their go-to holiday dessert.

Looking for a pie crust that's gluten-free, vegan and devourably delicious? This is the only recipe you'll need. Chewy pecans and crisp oats combine in the food processor with coconut oil and maple syrup for an easy-to-prepare pie crust (no rolling necessary!) that's packed with flavor and reminiscent of classic shortbread.

This nutty whole-wheat pie crust recipe is a perfect base for fruit pie fillings and quiches. Do not overmix the dough or the crust will become tough, and chill the dough for at least one hour to ensure flakiness.

This gluten-free pie crust is just as light and flaky as a regular pie crust and is a great base for fruit pies and quiches. This recipe makes one crust. If you're following a recipe that calls for a top crust, be sure to double this recipe.

It's possible to make a perfectly flaky vegan pie crust, without butter. In this recipe we use vegan shortening to make the crust tender, and no sugar to keep it healthy. This crust is a great base for vegan fruit pies or savory tarts. This recipe only makes one crust--if you need a top crust, double the recipe.

This easy all-purpose pie crust gets a nutritional lift from whole-wheat pastry flour and uses butter along with reduced-fat sour cream and canola oil.

A pleasant tang, courtesy of Greek yogurt in the filling, and a mascarpone cheese whipped cream topping take this healthy pumpkin dessert recipe above and beyond classic pumpkin pie.

This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Use it for apple, pumpkin, pecan or any fruit pie.

We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gluten-free gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Makes just enough for a two-person tart.

This delicious, versatile crust can also be made with hazelnuts, almonds or pecans.

This easy graham cracker crust recipe--made with heart-healthy oil instead of butter--is the perfect base for meringue pies, ice cream pies, cream pies and more. For a different flavor, try crumbled gingersnaps or chocolate snaps instead of the graham crackers.