Healthy Pie Crust

Combine whole wheat pastry flour, unbleached flour, and salt in a large mixing bowl.

Add natural corn oil to the dry ingredients and mix with a fork or pastry cutter until the mixture resembles coarse breadcrumbs.

Drizzle ice water over the flour mixture a little at a time while stirring gently with a fork until the dough just comes together, being careful not to overmix.

Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

Remove the dough from the refrigerator and place on a lightly floured surface. Roll out to ⅛-inch thickness, rotating the dough occasionally to maintain an even shape.

Transfer the rolled dough to a pie dish, trimming any excess from the edges and gently pressing it into the bottom and sides.

Prick the bottom of the crust with a fork to prevent puffing, then fill with desired pie filling or pre-bake if the recipe calls for it.