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2 cups whole wheat flour	1/2 cup cold water
2 cups unbleached flour	1 Tblsp vinegar
1 1/2 cups shortening	1 large egg white

Recipe makes 2 double-crust pies. 1) Mix flours together; cut in shortening with 2 knives or pastry blender until crumbly. 2) Beat together 1/2 cup water, vinegar, and egg white with a fork. 3) Combine the 2 mixtures, stirring with fork until all ingredients are moistened. 4) Divide dough into 4 portions and shape each portion in a flat, round patty ready for rolling. 5) Wrap each in plastic wrap and chill for 1/2 hour. 6) When ready to roll pie crust, lightly flour both sides of patty; put on lightly floured pastry cloth. 7) For bottom crust only, gently place in 9-inch pie pan--you can flute edge. 8) For baked pie crust: using table fork, prick bottom and sides of pastry thoroughly. (This keeps shell flat and helps it to hold its shape.) Place in preheated 425-degree oven for 10 to 15 minutes or until golden brown. Cool and fill. 9) For a 2-crust pie: Turn desired filling into pastry-lined pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough; fold in half. Moisten edges of lower crust with cold water. Transfer top crust to pie pan and roll top edge under lower edge, pinching top and bottom edges together (or press together with fork). Flute edge. To prevent excessive browning, cover edge with a 2 to 3-inch strip of foil; remove foil during last 15 minutes of baking. Bake pie as directed in individual recipe.