Whole Wheat Pie Crusts

Makes 5 - 10" pie crusts

3.5 pounds flour (I use half white and half white wheat)
2.5 cups butter
1 - 1.5 cups ice water

Add the butter pieces to the flour in the bowl of a food processor. Pulse on and off until the butter pieces are pea-sized. Add the water while continuing to pulse. Use more water as necessary if the dough seems dry. I think the more whole wheat flour I use, the more water I need.

Form into five balls. For freezing, roll into 6 - 8" disks and freeze in a gallon Ziplock bag with waxed paper separating the crusts.