WHOLE WHEAT PIE CRUST (SAVORY)

This is adapted from one in “Recipes from America’s Small Farms” by Joanne Lamb Hayes and Lori Stein. They called for shortening instead of butter which I just can’t do.

1 cup whole wheat flour
½ cup all purpose flour
¼ teaspoon salt
1 stick butter, cold, cut in pieces
ice cold water

Whisk together the flours and salt in a medium bowl. Cut in the butter with a pastry blender (good tool to have!) or 2 forks until the mixture resembles coarse crumbs (good exercise!). Sprinkle a couple tablespoons of water in at a time and stir until it can form a ball when lightly pressed. Flatten into a disc, wrap tightly in plastic and chill for at least 30 minutes. This makes enough for one crust.