Beat egg to frothy state, blend in rice syrup. Stir in crushed graham crackers, add 1/3 cup whole wheat flour and water (perhaps only a tsp. of water at a time). Get it to a ball which you can knead between your fingers. Roll it out (on parchment paper, preferably) to the size of a 8 inch pie pan, gently peel the parchment paper off the crust as you are settling it into a non-stick or lightly wiped with oil pie pan.
Bake 350° F. for about 10 minutes, or add pie filling if you plan to bake them together.

Four graham crackers yielded 4 grams of fat in total