2 1/4cupswhite whole wheat flourplus extra for dusting the rolling surface
1cupunsalted butter, frozenor 2 sticks
1tbspapple cider vinegar
1/3cupcold water
1/2tspsalt
Instructions
In a measuring cup, combine the water, vinegar, and salt. Mix until the salt dissolves. Put the measuring cup in the freezer. Move on to the next step - you'll want this to chill for about 10 minutes.
Place the flour in a large bowl and grate the frozen butter on a box grater into the bowl of flour, tossing occasionally to coat the butter with flour. (You can also do this in the food processor if you don't have a box grater.) Once grated, use a fork to mix and press the meal until it resembles crumbly meal.
Take the measuring cup out of the of the freezer, add it to the mealy mixture and continue mixing with a fork until it is well combined and moist enough to press into a ball, leaving no excess flour in the bowl.
Turn the dough out on onto a piece of wax paper. Use your hands to press the ball into a large disc. Cut the disc in half, wrap each half in wax paper, press each piece into a disc and refrigerate for at least an hour. (If you are making something in a 9x13 dish, you might consider keeping the dough as one piece so the crust is not overly thin.)
When you are ready to roll out the dough, let it stand on the counter for 10 minutes. Unwrap the dough and place it onto a well floured surface. Starting from the center, roll the dough out, turning a quarter turn after each roll, until the dough is approximately 12-14 inches in diameter.
Place your rolling pin across the center of your pie crust and fold each side gently over your pin. Use the pin to lift the crust off the counter and place over your pie plate (or over your pie). Gently unfold the crust into the pie plate. Trim any excess crust, tuck and crimp the edges.
If you are pre-cooking your pie crust, poke a few holes in the crust with a fork and put it into a preheated 375 degree oven for 20 minutes.