Whole Wheat Pie Crust

In large bowl, mix together flours, sugar, and salt. Cut in the slices of butter using a pastry cutter or two knives cutting across each other until the largest pieces resemble peas. Try not to handle or touch the dough, you want it to stay as cold as possible. This will help the crust to be more flaky. Add the milk to the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. I used 5-6 tablespoons of milk. Use a fork to stir the dough after you’ve added each tablespoon of milk. Quickly form the crust into a ball. Refrigerate the dough until ready to use.

I recommend rolling the dough out before refrigerating. It was quite hard to roll out once it had been in the fridge for a couple of hours.

Use for your favorite pie recipe!

Makes 1 pie crust, double the recipe for a two crust pie.