Whole Wheat Tart Shell
Adapted from "Baking" ed. Carole Clements
3/4 c. white flour and 1/2 c. whole wheat pastry flour
1 tsp. salt
7 T. cold butter, cut into chunks
1 egg yolk
2-3 T. ice water
Sift together flour and salt; cut in butter with a pastry cutter. Add egg yolk and 2 T water. Gather into a ball; if necessary, add the remaining tablespoon of water. Wrap in waxed paper and refrigerate for at least 20 minutes. When chilled, roll out on waxed paper and transfer to a 10" tart pan. Trim the edges, prick the bottom with a fork, and refrigerate until needed.
Bake as directed in your recipe. If blind baking, bake at 400 degrees for 15-20 minutes or until lightly browned.
