Makes: one 9-inch crust

1 cup (4 ounces) traditional whole-wheat flour

1 tablespoon buttermilk powder, optional

1 tablespoon confectioners' sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons cold, unsalted butter

2 tablespoons (1 ounce) orange juice

2-4 tablespoons (1-2 ounces) ice water

Whisk together the flour, buttermilk powder if using, sugar, baking powder and salt in a medium bowl. Cut the butter into small cubes and work it into the dry ingredients using your fingers, a pastry blender or fork or a mixer until the dough is unevenly crumbly. This isn't an exact science: The goal is a crumbly mixture featuring uneven bits of butter, with the butter being in recognizable pieces.

Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful. If it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid.

Turn the dough out onto a lightly floured surface and shape it into a round disk. Roll on its edge along a floured work surface, as though the disk were a wheel, to smooth the edges out. This will result in a rolled-out crust with smooth rather than ragged edges.

Pat the disk until it's evenly round and about 1 inch thick and roll it like a wheel again. Wrap it in plastic wrap and refrigerate overnight or for up to 3 days, depending on the recipe. For optimum results, we found that dough made with predominantly whole grains needs at least an overnight rest in the refrigerator. The rest softens the flour's bran, makes the dough easier to handle and yields a smoother-textured crust. Take the dough out and let it warm up at room temperature for 30 minutes. Flour your work surface, roll dough out into a 12-inch circle, and place into a 9-inch pie pan.

Pie generally bakes at 375 degrees. Time of baking varies depending upon fillings, or individual recipe. A typical time might be 1 hour.

Source: Linda MacLaughlin from King Arthur Flour