A good basic pie or tart dough keeps in the freezer indefinitely, so it’s easy to keep on hand for whenever you need to whip up a quick Pumpkin Pie, Gallette or  Apple Tart (Click or see below for recipes) This simple, crumbly, scrumptious shortcrust works just as well for savory applications like quiche and chicken pot pie.  This style of dough became common in medieval Europe in the mid 1500s. While it is most common to use white flour to make this type of shortcrust, i prefer whole wheat, which makes a more tender crust and adds more depth of flavor. It requires a slightly different approach. With a white flour crust, it’s really important not to overwork the dough or it will make a tough crust. With whole wheat, it is the opposite – if you don’t work the dough enough, it will be too delicate to roll out and shape into your baking mold. If you go to roll it out and it falls apart, just ball it up and start again (it may need 5 minutes to rest before it’s manageable).