Jana Cole wrote:
> 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


Look for whole wheat pastry flour. (I haven't tried it, but that's
about the only way you would have a chance)

Bob