My rhubarb is growing like mad this year and I have held off on making a
pie because my preferred pie pastry fats are Crisco or lard, which I am
supposed to avoid. Since my wife is not a rhubarb fan, that would leave
me to make the big sacrifice of finishing it off.

I found a recipe for pasty that is supposed to be heart healthy. It used
1-1/4 cup each of white flour and whole wheat, a bit of sugar and
salt, 4 Tbsps butter, 1/4 cup low fat sour cream, 3 Tbsps canola oil
and 4 Tblsp water.

I can't say that it is the best pasty I have ever made, but it is better
than the best that some people I know can make, and it was quite edible.
I can have pie again.