Basic Whole-Wheat Pie Dough

Combine flours and salt in the bowl of a food processor and pulse to blend. Add the butter and pulse until there are pea-size pieces.

With the machine running, add the egg yolk and 2 tablespoons of the water. Pulse just until the mixture begins to roughly form a ball, adding remaining water as necessary. Do not over-process.

Form the ball of dough into a disk on a lightly floured surface. Wrap in plastic wrap and chill if too soft to handle. Dough can be tightly wrapped in plastic wrap and then stored in an airtight storage container for up to one month in the freezer. To thaw, leave on the counter for 30 minutes; use a rolling pin to pound the dough until it is soft enough to roll out.