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2 1/2 cups whole wheat pastry flour
3 tablespoons butter, cut into 1 inch pieces
2 tablespoons safflower oil
3 tablespoons ice water

Measure flour and place in food processor.

Add butter and process, pulsing till blended and resembling coarse meal.  Add oil and repeat the process.

Now begin adding the ice water, trickling it through the feed tube with the motor running.

The mixture should begin forming a ball and when it gets to that point, stop.  This isn’t bread, it’s pie crust and too much handling will toughen the poor thing right out.  If it’s a big sticky ball though, you’ll need to add a little more flour and process a wee bit more.  Key words are: wee bit.  Just enough so it’s not sticky.

Now transfer the dough to a big sheet of plastic wrap sprayed with a touch of oil or "Pam" type spray to prevent sticking, and top with another big sheet.  Flatten it into a big disc and refrigerate for at least an hour. The disc shape makes rolling out so much easier.

When you’re ready for the roll out, make sure you have a nice floured surface and don’t over handle it.  This is pie crust, remember?

To prebake a pie crust, preheat the oven to 425 degrees.  Roll out and line a 9” pie pan allowing about 1/2 inch to come off the sides, then pinch to make the crust.  Prick the crust all over gently with a fork and bake for 12-15 minutes.

Cooking Notes: Variations on a theme.  For a scrumptious dessert crust, you can add about 1/2 cup almonds and a heaping teaspoon or two of sucanat in the place of 1/4 cup of the flour.  Make sure you process it well.