Whole Wheat Pie Crust - whole wheat flour

Method

• Sift dry ingredients together.
• Place in food processor. Add 1/2 c unsalted butter (cold or frozen) in chunks. Pulse till largest pieces are pea-size.
• Turn out into mixing bowl. Sprinkle 1 Tb cold milk at a time over mixture, tossing with a fork after each addition, till just moist enough to hold together.
• Working dough as little as possible, form into ball and roll out on lightly floured pastry mat.
• Lightly sift flour onto large piece of flattened waxed paper or baking parchment.
• Turn pastry into pie pan and flute edges.
• Prick bottom and sides of crust. Line the crust with aluminum foil and fill with beans or rice as pie weights.
• Bake in 450 degree oven for eight minutes. Remove, pie weights and return to oven for 5-8 minutes until lightly browned (for lemon meringue pie). Cool, fill, and bake according to pie-filling recipe.