When I want to include more whole grains in my meal, I will often make a savory or dessert pie with this crust with wonderful results. This version produces a flaky crust with a nutty flavor.

MAKES ONE 9- TO 10-INCH CRUST

1в…“ cups whole wheat pastry flour (or в…” cup whole wheat flour and в…” cup unbleached white flour)

Вј teaspoon salt

5 tablespoons chilled butter

2 tablespoons oil

3 to 5 tablespoons ice water

  1. Put the flour and salt into a large bowl, or mound it on a board or good work surface. Cut the butter into small pieces and add to the flour. Toss with the flour, then with a pastry cutter or the tips of your fingers work the butter into the flour until it resembles coarse meal. There should still be bits of butter visible, though.
  2. Continue with steps 3 to 6 in the Pate Brise recipe.