Ingredients

• 1 cup whole wheat pastry flour
• 1/4 teaspoon sea salt
• 1/3 cup plus 1 tablespoon unsalted butter, well chilled
• 2 to 3 tablespoons cold water

Instructions

1. Combine the flour and salt in a large mixing bowl.
2. Cut the butter into 1/4-inch cubes and add half of them to the flour mixture. With your fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture. Add remaining butter and stir enough to coat cubes with flour.
3. Fill with pie filling and bake as recipe directs.
4. Gently form the dough into a disk. Wrap in plastic and place in the refrigerator to rest and chill for 15 minutes to 1 hour.
5. Lightly butter a 9-inch pie pan. Place the dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Alternatively, place the dough between 2 pieces of wax paper and roll out between the paper. To keep the paper from sliding around the counter, wet the counter with water.
6. Fold the dough in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.

Notes

• I use this for dessert pies and the "Whole Wheat Easy Pie Crust" for non-dessert pies like Chicken Pot Pie.