Whole-Wheat Pastry Dough

While pastry and all-purpose flours are made with wheat from which the bran has been removed, whole-wheat flour is made from intact wheat kernels. This means that the fiber, oils, and nutrients contained in the bran all make their way into the flour. Whole-wheat flour makes dough that is dense and crispy compared to one made with pastry or all-purpose flour. It makes a very wholesome quiche shell and works well with pumpkin and sweet potato pies.