Nutrition per serving may change if servings are adjusted.
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
4 tablespoons cold butter, ( ½ stick), cut into small pieces
1 tablespoon canola oil
¼ cup ice water, plus more as needed
1 large egg yolk
1 teaspoon lemon juice, or white vinegar
Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix ¼ cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 3 months.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.