2 c. whole wheat flour
1/2 tsp. salt
1 tbsp. oil
9 tbsp. cold water

Add salt to oil in round bowl. Pour in water in slow stream, beating with fork. Pour in flour all at once. Mix into dough. Turn into floured board and knead folding it over to enclose air, and pounding it with wooden mallet for 5 to 6 minutes. Roll out to pie crust thickness, mark in 3/4 inch squares. Bake in slow oven, being careful not to burn it.