Whole Wheat Pie Shells

This recipe comes from The Spot Natural Food cookbook. I haven't tried it out but thinking about making Pumkin Pie this Thanksgiving using these shells. Also you could substitute the butter for safflower oil and that would make these shells Vegan!

• Ready In: 15 mins
• Yields: 3 pies

Ingredients

• 4 1⁄2 cups whole wheat pastry flour
• 1  teaspoon sea salt
• 3⁄4 cup  melted butter
• 3⁄4-1  cup  ice water

Directions

1. Combine the flour and salt in a large mixing bowl.
2. Gradually add the butter, while stirring with a fork. Still stirring with the fork add the ice water, alittle at a time, until the dough is dampened enough to form a ball.Divide the dough into 3 balls.(Each ball will make one pie shell or 1 cobbler).
3. Save the balls you don't need and freeze them for another day.To use the frozen dough, let it stand at room tempature until thoroughly defrosted.
4. Roll out the dough (can be rolled out between 2 pieces of wax paper) Place the dough in a buttered pie pan. Poke holes in the pie shell before using.