Preheat the oven to 375 degrees F.
In a medium bowl, whisk
the flour, sugar
, flaxseed meal, cinnamon, baking powder and salt. Place the mixture into a food processor
and add the butter and lemon zest
. Pulse until the butter and lemon zest begin to make the mixture crumbly. Drizzle
in the water while you pulse
the dough until it starts to pull away from the side of the bowl.
Divide the dough in half and shape each half into a disk. On a floured surface, roll each disk out until about 1-inch thick. Wrap the disks in plastic wrap
and refrigerate for 1 hour.
When ready to use the dough
, remove 1 disk from the fridge and let stand for 10 minutes. Reserve the other disk for another use.
Cook's Note: To add more flavor and richness to this dough, you can grind up pecans
to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust. Yield: 2 doughs.