Ingredients

• 3/4 cup whole wheat flour
• 1 tablespoon wheat gluten
• 1/2 teaspoon salt
• 1/4 cup vegetable shortening
• 2 tablespoons water
• 1 teaspoon water, or more as needed
• 21 tablespoons whole wheat flour, or as needed

Instructions

1. Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
2. Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.