Organic Whole Wheat Pie Crust

I played around with different recipes to find a whole wheat pie crust that wasn't dried out. This recipe, if done right is flaky and delicious. I use it for my apple pie and chicken pot pie alike. Careful not to overwork the dough, the more its handled or mixed, the dryer it will be.

• Ready In: 25 mins
• Yields: 1 covered pie

Ingredients

• 1  cup  organic whole wheat flour
• 1  cup  organic all-purpose flour
• 1⁄2 teaspoon salt
• 4  tablespoons  organic butter, chilled
• 3  tablespoons shortening
• 6  tablespoons  ice water
• 2  teaspoons  organic lemon juice

Directions

1. Combine flours and salt in a bowl.
2. Cut butter into small pieces and add to bowl with shortening. Using a pastry blender or fork, cut butter and shortening into flour mixture until you achieve a grainy coarse appearance.
3. Combine water and lemon juice, then slowly add to flour mixture as you toss gently with a fork until moist. Do not over mix.
4. Press mixture into a ball, cover completely with plastic wrap and chill for at least 30 minutes.
5. Preheat oven to 350º. Cooking time will vary depending on what you're using it for.
6. Roll dough on lightly floured surface.
7. Makes top and bottom crust for a 9" pie or bottom only for a 13x9 sized dish for chicken pot pie or something of that sort.