Prepare All-Butter Pie or Pastry Dough. Add to the dry ingredients ⅓ cup (35g) powdered sugar and substitute 1 cup whole wheat pastry flour (120g), buckwheat flour (125g), spelt flour (125g), or dark rye flour (120g) for 1 cup (125g) of the all-purpose flour. For extra tenderness, beat 1 large egg yolk with ⅓ cup (80g) ice water and add it to the dough in place of the 6 tablespoons water.