1 1/2 cup whole wheat flour (or other gluten free flour)
8 tablespoons unsalted butter (if vegan use coconut oil)
4-5 tablespoons ice water
If you are using my favorite marble rolling pin -- then you can eliminate the cooling the dough step and instead put the rolling pin in the freezer while preparing the dough. Then, just use the cooled down rolling pin. I love it because it's so heavy and practically presses the dough out on it's own (great for my tired old joints!).
Combine the flour and salt in a large bowl and stir briefly until the mixture is aerated. Using a Pastry Blender or a large fork, cut the cold butter into the dry ingredients until it’s in pea-size pieces.
Then, drizzle in just 4 tablespoons of the ice water and mix just until the dough comes together. If needed add the 5th tablespoon -- you just don't want the dough to be too sticky. Cover with plastic wrap and refrigerate for about 15-20 minutes.
Place the dough onto a flat floured surface and using a Rolling Pin, flatten out into a circular pie shape.
Fold the circular dough over the rolling pin and slide into the pie plate. Now it's ready for filling up and baking.