** Half recipe if doing one custard pie. - Lyndsie
2 1/2 c. whole wheat pastry flour
1 c. unsalted butter, very cold, cut up into 1/2 in cubes
1 tsp. salt
4 to 8 Tbsp. of ice water
Cut butter into flour and add rest of ingredients. Add 1 Tbsp. of water at a time, just until Ingredients stick together making a ball. Knead dough enough to form 2 discs. Sprinkle a little flour around the dough. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days. Remove 1 disc from fridge let sit for 5-10 min. Roll out and put in pie plate. Flute edge. Fill. and cook.
For Custard Pie:
Freeze crust 1/2 hr. Preheat oven 350 degrees. Line w/ aluminum foil or parchment paper fill 2/3rds full of rice or beans. Bake 20 min. remove from oven, Remove pie weights. Poke holes in crust. Bake 10 more min. You may want to wrap edges with aluminum foil to prevent edges from burning.