Martha’s Easy Wheat-Free or Whole Wheat Pie Crust

Blend the flour and salt in a food processor. Cut butter into eighths on top of the flour and then process until the mixture is evenly coarse, like cornmeal. Add egg yolk and water while processor is running. Dough will gradually clump together into a ball. You may need to add another 1/2 -1 tablespoon or so of cold water if a ball doesn’t form. Remove dough, divide into two balls, one slightly larger, and chill (wrapped) in the refrigerator for at least 30 minutes. To roll and handle this dough you will need to use two sheets of waxed paper for each crust. Roll the dough out to the desired size between the sheets of waxed paper (measure with the pie pan). The dough will be thinner than usual – use the slightly larger ball for the bottom crust. Wet the rolling surface first to keep the wax paper from slipping around.

Makes enough for a double 9″ pie crust