You might reject the idea of using whole wheat flour for pie shells and other sweet products. That would be short sighted. Whole grain flours add wonderful flavor that is missing from white flour where all the flavor has been removed.
A few amendments need to be made to account for the lesser ratio of gluten compared to recipes which feature white flour, but these are easily done.
I know a lot of folks are intimidated by the prospect of making pastry, and it can be a challenge to roll out and transfer the crust into the pie shell. While you can chill the dough to make it easier to roll out an even easier way to get the job done is to roll out the crust on parchment paper or a silicon baking sheet. Then place a pie tin on top of the crust, slip a hand under the parchment or silicon sheet and flip everything over, then gently peel the parchment from the crust.
If you have any breaks fix those by pressing the crust together with your fingers and trim the crust that overhangs the pie tin.
This recipe yields about five 9″ pie shells – if you make a double crust pie you’ll use two crusts.