WHOLE WHEAT PASTRY DOUGH

Whole Wheat Pastry Dough- my go-to for hand pies (Also good for a double crust 9" pie)
 
4 ½ ounces all-purpose flour 
4 ½ ounces whole wheat flour plus more for rolling out
2 teaspoons sugar 
½ teaspoon kosher salt
6 ounces unsalted butter, cold cut into ½” pieces
½ cup cold water + 1 teas. apple cider vinegar
 
In a large bowl whisk together the all-purpose flour, whole wheat flour, sugar, salt, and herbs. Add the cold butter pieces, flattening them with your fingers and coating them with the flour mixture. Gradually add the cold water/vinegar and toss the flour/butter mixture together until it just comes together. Don’t over mix. Turn the dough out onto a lightly floured work surface. Dust your hands with flour and lightly shape the dough into a smooth disc. Take care not to over work the dough; divide the dough in half, shape each half into a disc, wrap in plastic wrap and refrigerate for one hour. When ready to roll out the dough, lightly flour your work surface with additional flour. For hand pies, roll the dough about ⅛” thick. (This dough is equally suitable for full sized pies and the recipe will yield enough for two single 9” crusts or one double crust pie.)