Half And Half Pie Crust
|Whole wheat pastry flour||2⁄3 Cup (10.67 tbs)|
|Unbleached flour||2⁄3 Cup (10.67 tbs)|
|Ice water||2 Tablespoon|
Measure flour into a medium-size bowl.
Add butter and cut into flour with a fork or pastry cutter.
Add oil and mix until dough looks crumbly.
Add ice water a little at a time (using only enough to hold dough together) and mix until you can gather the dough into a ball.
Roll dough, between pieces of wax paper, into a circle about 12 inches in diameter and about 1/8 to 1/4 inch thick.
Fit into greased 9-inch pie pan and flute or trim edges.