My wife and I have changed to a low-fat, high fiber lifestyle.
Last night we pulled out one of our favorite recipes from our "fat
days," chicken pot pie.

We set out to modify it by reducing the butter (from 1/3 c to 2 TBS)
and used fat-free evaporated milk.

However, we weren't sure if we could reduce the butter in the crust
itself, so we left it alone.

My wife made whole wheat pie crust, but left in the entire stick of
butter.

Can we use less fat, or is that too tall an order when it comes to pie
crust?