I saw this discussion on whole wheat flour in pie crusts:

http://www.seriouseats.com/recipes/2017/08/whole-wheat-pie-crust-recipe.html#comments-300915

It seems to be using the "blitz" method, so I'm not going to try it. It also seems to me to make pie crust making more complicated than it needs to be. I wonder why she did not use whole wheat pastry flour, which is what I add to my pie crusts. It is readily available these days.

The KAF 200th Anniversary Baking Book has a whole wheat pie crust recipe that I've used as the basis for the Buttermilk pie crust recipe that I developed, although I use a lot less whole wheat and substituted in whole wheat pastry flour. I've also used a combination of whole wheat pastry flour and regular pastry flour.