1 cup whole wheat flour
1 1/2 cups cake flour
2 tsp. dried thyme
1/2 tsp. salt
1 cup cold butter
1/3 cup ice water
2 Tbsp. white vinegar
In a large mixing bowl, combine whole wheat flour, cake flour, thyme and salt.
Cut butter into 1/2" pieces and add to flour mixture. Using your fingers rub in butter until butter is the size of small peas.
Combine ice water and vinegar. Gradually add to flour mixture until a loose dough forms.
Gently press together dough into a ball. Divide dough into 2 portions, forming disks. Wrap disks in plastic and refrigerate at least 30 minutes, or up to 3 days, before rolling.
Makes enough pie dough for 1 double crust pie