3/4 C. whole wheat flour
1/4 tsp. salt
1/4 tsp. baking powder
2 T. canola oil, olive oil or butter at room temperature
6 T. Thick Yogurt Cheese

Mix the flour, salt and baking powder in a bowl. Using a pastry blender, wire whisk or fork, cut in the oil or butter until it is thoroughly incorporated. Work in the yogurt cheese and then gently knead the dough with your hands to form a ball of soft dough. Chill the dough for at least 30 minutes before rolling. Place the dough on a pastry cloth or waxed-paper-lined surface. Roll into an 11-inch circle. Drape it into a 9-inch pie pan or tart pan, or cut for individual tarts. Press gently into the bottom and up the sides of the pan. Crimp or flute the edges as desired. If there are any tears in the pastry, they can be easily mended by pressing on a thin overlay of the dough. Bake as directed in recipes.