Whole Wheat Pie Crust

Instructions

Pulse the flours, sugar, and salt in a food processor.

Scatter the cold butter cubes over the flour and pulse until the mixture is the texture of course sand with a few pieces the size of peas.

Dump the mixture into a large bowl and drizzle over 5 tablespoons of the ice water. Stir the mixture with a fork or spatula, making sure to scoop up from the bottom until the dough begins to form clumps. If the dough doesn't come together, stir in the remaining water, 1 tablespoon at a time.

Dump the dough onto the work surface, divide it into two piles (one slightly larger than the other), and flatten each into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour.

Pull the disks from the fridge 10 minutes before rolling so the dough warms slightly and is easier to roll.

Dessert