Cut the butter into small cubes and add them to a mixing bowl (optional: place the butter in the freezer while you measure the next few ingredients).

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, and salt. Stir them together until well combined.

Add the cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center of the flour-butter mixture. Pour most of the ice water into the well.

Using a fork or your fingers, gradually incorporate the flour mixture into the water until the dough starts to come together. Be careful not to over mix. Use more water if the dough is too dry.

Optional: Transfer the dough onto a lightly floured surface. Using the heel of your hand, press the dough firmly and quickly across the surface to smear the butter and create streaks of flour. This is called the fraisage technique.

Gather the dough into a ball, then flatten it into a disk shape. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to firm up.

After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to fit your pie pan. Roll from the center outward, rotating the dough occasionally to ensure even thickness.

Carefully transfer the rolled dough to the pie pan, gently pressing it into the bottom and sides. Trim any excess overhang and crimp the edges as desired.

If your recipe calls for a pre-baked crust, prick the bottom with a fork and bake in a preheated oven according to your specific recipe instructions. If using the crust for a filling that requires baking, follow your recipe accordingly.