I have substituted whole wheat flour for the bleached white flour I
have been using, but the dough is completely unworkable. It breaks
apart - has absolutely no elasticity. I can't roll it. Its
consistency is something like drop cookie dough, but dryer. Even
adding flour doesn't make it hold together.

What do I need to do to make whole wheat flour crust?

The recipe I'll using:

1 c flour
3/4 c butter
water as needed
1/4 tsp salt

This recipe works great with white flour, but not at all with the
wheat.

Any suggestions appreciated.

Jana in SF