Rosalie, whole wheat flour pie crust dough tends to not hold together as well, due to its bran; the bran particles shred some of the gluten, negatively affecting the dough's structure. You might try letting the dough rest at room temp. for 30 minutes before rolling it out; that might help by giving the bran a chance to soften up and not be quite so sharp. Understand, too, that you have less workable gluten in whole wheat crust, due to the bran/germ replacing some of the starch, where the protein lives; so yes, rolling out whole wheat crust will always be more of a challenge. How about trying a hard wheat, rather than soft? I think you'll still get a good flaky/tender crust, and the dough will be "stronger" as you're rolling it. Good luck — PJH@KAF

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