Whole wheat crust

As part of the Victory Pie!, I promised to post my whole-wheat crust recipe. Here it is:

Ingredients:

1 1/2 Cup unbleached all-purpose flour
1 1/2 Cup whole wheat flour
1/2 Cup (1 stick) unsalted butter
1/2 Cup vegetable shortening
1t salt
1T sugar
1/2 Cup very cold water

Procedure:

1) In a medium or large bowl, combine the dry ingredients and mix well.

2) Cut the butter stick into 1/4" segments, scatter them over the dry ingredients and cut in with a pastry blender.

3) Scatter the shortening over the mix, cut with pastry blender until you have pea-sized bits

4) Slowly add the water a few tablespoons at a time while scraping the walls and bottom of the bowl with a fork. Stop adding water once the dough can be compressed into a ball easily.

5) Form two balls. If you're making a double crust, make one slightly larger for the bottom, otherwise keep them about even and freeze the one you're not using (or make two pies). Knead each ball several times and wrap in plastic or waxed paper and refridgerate for at least 1hr, preferably overnight. A frozen crust will take about 2hrs to thaw properly on the counter in a 60-65F kitchen, less time during the summer.