WHEAT TART CRUST RECIPE

1. In the bowl of your food processor, combine the whole wheat flour, sugar, and salt. Pulse to combine.

2. Cube the butter and add it to the food processor. Pulse 3-5 times, or until mixture resembles coarse crumbs.

3. Pour in the ice water and pulse until there are tiny clumps of dough and dough sticks together when pinched.

4. Use your hands to shape the dough into a ball, packing it together firmly. Cut the dough ball in half and shape each of those into balls. Flatten each dough ball into a disk and wrap with plastic wrap.

5. Refrigerate the dough for at least one hour, or up to 3 days. You can also freeze the dough at this point.

6. After the dough has chilled, roll it out until it reaches 10 inches in diameter. Repeat with other ball of dough, if using. Let dough rest five minutes Carefully drape the rolled pie crust over your pie pan and press into the pan. Crimp the edges with your fingers or a fork.

7. Carefully drape the rolled pie crust over your pie pan and press into the pan. Crimp the edges with your fingers or a fork.

8. Bake in oven for 30 minutes.