2 cups whole white wheat flour (recipe calls for whole wheat pastry flour)
1 tsp. salt
3/4 c. butter, chilled
6-8 Tbsp. ice water
Combine flour and salt in a shallow bowl. Cut the chilled butter into the dry ingredients (I cut up the butter, then added it and used a pastry blender. I imagine you could use a food processor, but I didn't.) Be sure to cut the butter into the flour so it resembles coarse meal or has small pea-sized pieces.
Next drizzle ice water over the flour mixture one Tablespoon at a time. Knead slightly on floured board. Divide dough into two pieces and wrap each in a plastic wrap and refrigerate about 30 minutes before rolling. If you leave in the fridge too long, you may need to microwave dough about 15 seconds on 30% (or defrost cycle).
Roll dough on floured surface to 1/4 inch thick. Line your 9 inch pie pan and place in refrigerator while rolling out the second one or while making its filling.