We often think of whole wheat as being more dense than all-purpose flour. But, when it comes to pie crusts, it actually makes a more light and flaky pastry.
1/2 cup oil
1 1/2 teaspoon salt
2/3 cup hot water
3 cups sifted whole wheat pastry flour, plus more if needed
In a large mixing bowl, whisk together the oil and salt. Add the hot water and stir well. While stirring, add the flour. Do not overmix the dough, just mix until combined.
Form the dough into a ball then divide into two portions. Place each portion between two sheets of waxed paper. Roll each out into a circle.
Remove the waxed paper and use as needed for two bottom crusts or a double (top and bottom) crust.
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