Whole Wheat Crust


Makes a single 9 crust, doubles easily.

1/2 stick butter (4 TB)
1 cup whole-wheat pastry flour
scant 1/4 tsp salt
about 3 TB iced water or buttermilk

Mix together flour and salt. Cut butter into dry ingredients until crumbly. Toss to combine with the iced water or buttermilk. Add just enough liquid to create a dough that just comes together. Press into a disk, wrap and chill 30 minutes. Roll out to fit pie plate and crimp edge. Cover and keep in the refrigerator until ready to fill.

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