3/4 c. whole-wheat pastry flour
3/4 c. all purpose flour
2 tbs. sugar (optional)
1/4 tsp. salt
1 tbs. canola oil
4 tbs. cold butter
1/4 c. ice water (plus more)
1 large egg, separated
1 tsp. lemon juice or white vinegar
1. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
2. Cut butter into small pieces and then cut into flour mixture with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
3. Add oil and stir with a fork to blend.
4. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
5. Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Try mixing oil in first in food processor to the consistency of sand, then pulse in the butter to pea-sized.