Tart Crust

½ cup Whole Wheat Flour

½ cup White Flour, unbleached

1 cup Paleo Flour, (coconut/almond/quinoa/ancient grains mix)

1 tsp Salt

2 tbsp Sugar (Coconut Sugar, Xylitol, or Splenda)

2 tbsp Brown Sugar (Splenda), lightly packed

7 tbsp Water, cold

Whisk dry ingredients together.

Cut in shortening with a bladed pastry blender or fork. Do not want to over mix the shortening or you will not have a flaky crust.

Add in water one tablespoon at a time until the dough is moistened. Do not over moisten.

Chill for 30 minutes then roll between 2 sheets of plastic wrap to fit tart dish.

Add parchment paper and baking stones or dry beans and bake at 375F for 20 minutes.