Whole Wheat Pie Crust

Ingredients

• 5 oz whole wheat pastry flour
• 100g solid fat (see notes)
• 1/2 tsp kosher salt
• 2-6 tbsp ice water (depending on kitchen conditions)
• 1/2 tsp sugar (optional)
• 1/4 tsp cinnamon (optional)

Preparation

1. Cut the fat into little chunks and stick it in the freezer
2. Put the flour, salt, sugar and cinnamon (if you are using) in a food processor
3. Do 5 one second pulses
   
4. If you are using two types of fat, put the one that is most like butter into the processor and pulse 10 times. Put the other fat in and pulse 5 times.
5. Add 2 tbsp of water and pulse 6 times. Check the mixture to see if it holds together when pinched. If it does not, add 1 tbsp at a time and pulse 4 times until the dough holds.
6. Turn out the dough onto your counter and smear it out with the palm of your hand. Smear 3 or 4 times to get the whole ball of dough. Gather the dough up with a dough scraper and repeat
   
7. Pat the dough into a disc and wrap in plastic wrap. Push it nice and flat and chill for 30 minutes

Notes

• I like to do 85g unsalted butter and 15g lard This is about 6 tbsp/1 tbsp