This recipe makes about 20 ounces, or enough for a double crust pie, one large galette, or two small galettes. The dough can be used immediately, refrigerated, or frozen if wrapped well.
Mix 1 ½ cups all purpose flour, ½ cup white whole-wheat flour, ½ tsp. salt and 2 tsp. sugar together in a bowl. Slice 12 TB cold, unsalted butter into tablespoon sized pieces and toss them into the flour mixture. Using a pastry cutter, or two knives, cut the butter into the flour mixture until no bits are bigger than pea-sized. For the knife method, hold one table knife in each hand. Draw the knives across the butter chunks in opposite direction from each other, cutting the butter into smaller and smaller pieces. For the pastry cutter method, rock the pastry cutter across the butter until desired crumb level is achieved. Cutting the butter is essential for a flaky crust. In a separate bowl mix 1 egg yolk, ½ tsp. vinegar with ¼ cup ice water. Spoon the liquid, by tablespoon, over the flour mixture and toss until the dough begins to come together. Add the last one or two tablespoons of liquid if needed. Shape the dough into two discs for a standard pie or one large, thick disc for a galette and refrigerate for at least 30 minutes before using.
Roll the dough out on a lightly floured counter into two 8” circles for a doubled crust pie or one large 16” circle for a large galette.