1 cup whole wheat pastry flour
1 cup unbleached white flour
7 to 7-1/2 tablespoon margarine (soy), cut into bits
1/2 teaspoon grated nutmeg
dash salt (optional)
6 tablespoon ice water
Cut (with forks or pastry cutter) margarine into flour mixture until a cornmeal texture is achieved. Mix in nutmeg and salt. Add 3 Tbs. ice water all at once and continue mixing. Add remaining water slowly and continue mixing. Dough should begin to form ball. Tiny pieces of margarine may be visible in the dough.
Divide dough into two equal balls. Flatten one ball into a thick disk. Place disk on floured work surface. Flour a rolling pin. Roll dough from center outward until a perfect, 10-inch diameter circle is created. Place rolling pin in center of dough. Fold the dough over the rolling pin and transfer to a 9-inch pie plate. Press dough gently into pie plate. Repeat procedure with second ball as a top crust.
Yields 2 crusts