Whole wheat pie crust

1 1/2 cup all-purpose flour
1 cup whole wheat flour
1 tbsp. granulated sugar
1/4 tsp. salt
2 sticks (8 oz., 16 tbsp.) unsalted butter, cut into small pieces
10-11 tbsp. very cold water

To make the pie crust, combine the flours, sugar, and salt in a medium bowl. Stir with a fork to blend. Add in the butter and toss gently to coat. Cut the butter into the dry ingredients using a pastry blender or two knives until the mixture is coarse and the largest butter pieces are no bigger than peas. Stir in the water until the dough comes together. Mix very gently so that it forms a cohesive ball, being careful not to overwork the dough. Form into two discs, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours, or freeze for up to a month for later use.

Makes 2 9 or 10 inch pie crusts.

Recipe adapted from Annie’s Eats

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