Classic Pie Crust

• 3/4 cup pastry flour, whole wheat
• 3/4 cup flour, all-purpose
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 4 tablespoons butter cold, 1/2 stick, cut into small pieces
• 1 tablespoon canola oil
• 1/4 cup water iced, plus more as needed
• 1 large egg yolks
• 1 teaspoon lemon juice or white vinegar

1. Mix together flour, sugar and salt in a medium bowl.
2. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
3. Add oil and stir with a fork to blend.
4. Put 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup.
5. Make a well in the center of the flour mixture.
6. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together.
7. (Add a little water if the dough seems too dry.)
8. Turn the dough out onto a lightly floured surface and knead several times.
9. Form the dough into a ball, then flatten into a disk.
10. Wrap in plastic wrap and refrigerate for at least 1 hour.

pastry flour, flour, sugar, salt, butter cold, canola oil, water, egg yolks, lemon juice

Taken from recipeland.com/recipe/v/classic-pie-crust-51111 (may not work)