2 c. whole wheat pastry flour
1 tsp. salt
3/4 c. unsalted butter, chilled
5-8 tbsp. ice water
Sift flour and salt into a large mixing bowl.?

Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-sized pieces.?

Sprinkle water over mixture, one tablespoon at a time and knead lightly until a dough forms.?

Form dough into a ball.? Cut in half and press each into a disc shape.?

Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.?

Yield: 2 ? 9" single pie crusts or 1 9" double pie crust