Ancient Grain Pie Dough

In a medium bowl, whisk together teff flour, quinoa flour, sugar and salt.

Add butter and, using your hands or a pastry blender, work in butter until mixture resembles coarse meal and butter is pea size.

Refrigerate dough if butter becomes warm.

Add 1/2 cup cold water and knead until dough just comes together.

Alternatively, make dough in a food processor: Combine flours, sugar, salt and butter in a food processor and pulse until mixture resembles coarse meal and butter is pea size.

Add 1/2 cup cold water and pulse until dough forms and balls up on the side of the processor.

Divide dough in half. Form into discs, wrap with platic wrap and refrigerate for at least 30 minutes or up to 1 day, or freeze for up to 1 month.

When ready to use, on a lightly floured surface, roll out dough and use as directed in your pie recipe.