1 cup all purpose flour
¼ cup whole wheat pastry flour
3 tablespoons sugar
pinch of salt
½ cup (1 stick) unsalted butter, diced and refrigerated
¼ – ½ cup ice water
½ teaspoon cider vinegar
Combine dry ingredients in a small container and place in the freezer for fifteen minutes. Place dry ingredients in the bowl of a food processor fitted with the S blade. Pulse to combine ingredients. Add the chilled butter and pulse five times. With the processor running on low speed, add the ice water and vinegar to the mixture through the feed tube. The dough will be tacky and you will see bits of butter. Dump the dough out onto a sheet of plastic wrap. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for an hour or up to one day.
Remove dough from the fridge and flour both sides, as well as the rolling pin and board. Roll out the dough to a thickness of about 1/4 inch and fit into a 9 inch pie plate. Pinch the overhang under the sides, then crimp the edges with your fingers or a fork.