- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup whole-Wheat pastry flour
- 2 Tbs. Sugar
- 1/2 (scant) tsp. salt
- 5 Tbs. mild-flavored olive oil or canola oil
- 5 Tbs. ice-cold water
In food processor, combine both flours, Sugar and salt and pulse to mix. With machine running, add oil in thin, steady stream, about 5 seconds. Remove lid and fluff mixture with fork. Replace lid and pulse again 1 to 2 seconds.
Put ice water in measuring cup. With machine running, add 3 tablespoons water in 3-second stream. Stop machine at once, remove lid and fluff again with fork. Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula. Gently knead 2 or 3 times into ball. Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges. Wrap in plastic wrap and refrigerate 30 to 60
minutes before rolling. Unlike like a butter pastry, dough won’t become very firm; this is primarily a rest to ensure easy rolling.