Here is an Easy Butter Whole Grain Pie Crust Recipe. I have never seen this recipe in print. It was inspired by a recipe a friend gave me 20 years ago. Super Simple:
Makes a double crust. Carefully melt 1 Stick of butter (1/2 Cup) with 1/4 Cup Water. In a bowl whisk together 3/4 cup Unbleached Flour and 3/4 Whole Wheat Pastry Flour. Pour butter/water mixture over Flour mixture. Mix well and cool in refrigerator for about 30 minutes. Divide dough in two. TIP: Take a 2 gallon ZipLoc Bag and slit 3 sides. Roll your pie crust in between the ZipLoc Bag. Loosen the top and the bottom. Holding onto the ZipLoc Bag carefully position your crust over the pie plate. For the top Crust I roll it out in between the Ziploc Bag. I then put the pie plate and top crust back in the refrigerator so that it can chill. The pie crust comes out very flaky, because the crust is chilled and is able to flake with the heat of the oven. Recycle tip: I keep the folded ZipLoc Bag in the freezer and am able to reuse it many times. The 2 Gallon ZipLoc bags also are great for freezing an uncooked pie.