We go all out with butter and whole wheat flour for our pastry. Professional chefs say it cannot be done, but I disagree! This crust is flaky and full of flavour.
2 3/4 cups whole wheat pastry flour
1 cup of COLD butter (I even refrigerate the flour before using)
2 TBSP COLD water or yogurt
Love, love, love my food processor for making the perfect crumb for pastry and for crisp toppings. Cut the butter into smaller pieces and add to food processor with the flour. Pulse carefully until crumbs are created about the size of peas. Be sure not to over-pulse. The whole process does not take very long at all so do not walk away while a little one pulses for you!
Tip the crumb into a large bowl and slowly add the water while you work it through with a fork. Once the water is all incorporate, form the dough into a ball so all of the pieces stick together. Press the dough as much as needed to hold everything together Do not overwork the dough. If working quickly, the dough does not need to be chilled. Cut into thirds to make three small pie crusts, or two larger crusts. Be sure to flour your work surface during the rolling out process. Then, chill your prepared crusts prior to baking to add flake factor to the final product. Bake at 350F or 375F if needing a cooked shell, or simply tuck in the freezer until needed. I bought some cheap glass pie dishes and prepare 3 crusts at a time and store them in the freezer, for the perfect time.