Basic Pie Crust

The combination of flours makes a stable, no-roll crust suitable for liquid fillings such as fruit. It has a less nutty flavor than the Basic Tart Crust (recipe at right) and is slightly less flaky than a regular flour pie crust. Leave out the cinnamon and sugar if the crust is required for a savory dish such as a quiche. To make this gluten-free, use tapioca flour in place of the whole wheat flour.