It would affect the crust structure to a degree, Yojin; it would be much harder to work with, more crumbly, though the finished crust should still be fairly tender. It would affect the flavor quite a bit, though. Whole wheat, especially red whole wheat, can have a very strong taste. If you like it, go for it; if you're not sure or don't know, you might want to try substituting whole wheat for half the all-purpose flour first, before you go 100%. Good luck — PJH

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