Pie crusts need fat, and flaky/puff pastries need fat that is solid at room temperature (AKA saturated) but I have made a reasonable shortcrust using olive oil.
And you can certainly make a nice rapeseed/olive oil stew.
So you should be able to make a low saturated fat pie at home. Not aware of any commercially available, and there probably isn't, because the pastry wasn't nearly as good as a butter/marg/lard based one. There wouldn't be a huge market.
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