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. I also added ground flaxseed and buttermilk, and changed the mixing method, so it’s pretty heavily adapted!
1 stick butter, cold
3/4 cup whole wheat flour
½ cup AP flour
¼ cup ground flaxseed
¼ teaspoon salt
3 – 4 tablespoons very cold buttermilk
Open up the butter package, and cut the butter into chunks while resting on its waxed paper on a plate. Put the plate into a freezer.
Remove chilled butter from the freezer and dump the butter chunks into the flour mixture. Pulse until butter is about the size of small peas.
Then, with the processor running, pour buttermilk through the feeder tube, 1 tablespoon at a time. When dough begins to come together, stop processor.
Gather dough into a ball on a sheet of plastic wrap. Flatten slightly into a disc, wrap very tightly and chill for 30 minutes, or up to 24 hours. Remove from refrigerator about 10 minutes before rolling out. Makes one 9” deep dish pie crust.
Printable version here: WHOLE WHEAT PIE CRUST savory