Whole Wheat Savory Pie Crust

300 grams whole wheat flour
300 grams white pastry flour
1 teaspoon salt
200 grams cold cream cheese
200 grams frozen butter, grated

1/4 to 1 cup water (will add in 1 tablespoon increments)

In a medium-sized bowl and all your ingredients, except the water.  Mix the fat into the flours using clean hands or a food processor.  Then slowly, 1 tablespoon at a time, add the water to the mixture until the dough just comes together into a large ball.   The less you work with the dough after adding water the better.  

Chill dough in the refrigerator for at least 30 minutes and up to 48 hours.

When ready remove the pie dough from the fridge.  Lightly flour the area where you will roll out the dough.  Place your dough ball in the middle and press into a large even disk, about 1/2 inch thick.  Then roll out your dough with your rolling pin, starting in the middle and rolling out to the edges until the pie dough is about 1/8 inch thick and will hang over your pie plate.  Roll your pie dough around your rolling pin and lay it over your lightly greased pie plate.  Unroll and cover the entire pie plate.  Press dough into pie plate.  Cut off any extra dough around the edges and save for another treat.  Decorate pie edges by pressing fork tins into the dough, or any other preferred method.  

To parbake the crust, make small pricks into the bottom and edges of the dough.  Cover.

Chill dough for 30 minutes.  Preheat the oven to 400˚.

Remove the chilled pie crust from the refrigerator.  Place a piece of parchment or foil over the pie and fill with dried beans or pie weights.  Bake the crust at 400 degrees for 20 - 40 minutes depending on what you are filling the pie with, rotating the crust halfway through.  If the edges begin to brown quickly ensure they are covered by the parchment or foil.  

Fill with desired ingredients.  You can check out my recipe for a Roasted Asparagus and Tomato Quiche, it is a great filling for this whole wheat crust.

‍