Whole Wheat Pie Crust

1-1/4 C fresh milled flour (soft white wheat or half soft and half hard)
1 T. buttermilk powder
1 T. confectioner's sugar
1/2 t. salt
1/4 t. baking powder
1/4 C. shortening
1/4 C. cold unsalted butter
5-6 T. ice water

White together flour, buttermilk powder, sugar, salt and baking powder in a medium bowl.

Add the shortening, working it in until the mixture is evenly crumbly.

Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.  Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

Add ice water one tablespoon at a time, mixing until the dough is nearly cohesive.  If you grab a handful, some of it will hold together, but some will crumble away.

Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit.  Take a spray bottle and spritz the dry parts with water.  Using the parchment or waxed paper, fold the dough over on itself - first from one side, then from the other.  You'll find that the dry crumbs are becoming incorporated with the cohesive dough.  If there are still dry areas, spritz them with additional water, and fold the dough in on itself again.  Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.

Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this rest period allows the flour to absorb the water, making the dough easier to roll out.  When ready to roll, remove from the fridge.  If the dough has been refrigerated longer than the 30 minutes, let it rest at room temperature for 10-15 minutes before rolling, to allow the butter to soften up a bit.