Wheat Pie Crust

1. 1

   Whisk flours, sugar and salt in a large bowl. Rub butter into dry ingredients until small but still visible. Add sour cream and oil and toss with a fork to combine. Sprinkle water over mixture and toss with a fork until evenly moist. Knead dough in bowl a few times until just a little crumbly. Turn onto a floured surface and knead until dough just holds together. Shape into a 5 inch disk, wrap in plastic wrap and refrigerate 1 hour. Remove and let stand 5 minutes. Roll between sheets or parchment paper to 13 inches wide. Place in pie pan and bake as normal.

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