Special shells.

Anyone who's made a pie crust knows that it's tough to get a flaky texture without solid fats like butter, lard, or shortening.

So most pie shells baked at home or sold in supermarkets end up with about three grams of saturated or trans fat per wedge (an eighth of a single-crust pie). What's more, most pie shells are made of white flour (with a sprinkling of whole wheat if it's a graham cracker crust).

Enter Mother Nature.

Whole-wheat flour, canola and/or soybean oil, purified water, and sea salt are the only ingredients that Mother Nature's Goodies puts in its Whole Wheat Pie Shells. So each eighth of a shell has no trans fat, less than one gram of saturated fat, and around two grams of fiber. It also has all the nutrients and phytochemicals in the whole-grain flour.

Keep the crusts in the freezer until you're ready to bake. Then pour in pumpkin, fruit, or whatever fillings you'd add to other pie shells. Mother Nature's texture isn't quite what you'd find in the finest, flakiest gourmet pies. But it's not heavy or chewy or mushy, either.

There's no getting around it: Mother knows best.

Mother Nature's Goodies: [phone].