Cut the butter into tablespoons and then each tablespoon into quarters. Put cut butter in the freezer while mixing flour and salt. Mix the whole wheat pastry flour with the salt in a medium bowl or a food processor. Add the cold butter pieces and cut in using a pastry blender or by pulsing in the food processor. Add ice water, 1/2 tablespoon at a time until dough forms into a ball. Gather up and pat into a disk. If possible, refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured board. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

This dough can also be frozen for later use.

Courtesy of Whole Foods Market