whole wheat pie crust

 From here.  It makes two shells, quite nice.

Ingredients

• 2 cups whole wheat pastry flour (or other whole wheat flour) 
• ¾ cup butter, chilled and cubed
• 1 tsp fine sea salt (½ tsp if using salted butter)
• up to ½ cup ice cold water

Instructions

1. In the bowl of a food processor, pulse flour and salt. And cubed butter.
2. Pulse a few times until pea-sized pieces form.
3. Slowly add 1 tablespoon of water at a time, stopping when you fill up your spoon with water.
4. Pulse and continue to add water until a ball has just formed with the dough.
5. Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
6. Roll out dough on top of plastic wrap, one ball at a time, to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
7. Continue with your pie recipe as instructed.
8. You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.

Notes

• The original recipe made with all-purpose flour uses 5 tablespoon of water. If you are using all-purpose flour, reduce the water to 5 tbsp.
• Use cold butter and ice cold water. Keeping everything cold will result in a more flaky crust.
• Similarly, you don't want to butter to be blended into the flour too much. Small pieces melt in between layers of dough when baked, giving you a flaky crust.
• Try not to add too much water, or the crust will be sticky and difficult to roll out. You want it to just start to come together.
• I love using whole wheat pastry flour for the lightest result. If you can't find whole wheat pastry flour, look for white whole wheat flour (made with soft white wheat, it's not bleached).
• I use salted butter because I prefer a little more salt in my crust to contrast very sweet fillings. However, if you prefer less salt, use unsalted butter or reduce the salt to ½ tsp.
• For vegan version, use cold coconut oil in place of butter. If you use virgin coconut oil, your pie crust will taste like coconut, though.
• If you have a very deep pie dish or a 10 inch dish, you may need to use 1.5 times or double the recipe to make sure you have enough crust.
• For parbaking and make ahead instructions, see post above.