parchment paper or plastic wrap and a rolling pin for rolling out the crust (although I always use an unopened bottle of wine, as I find the weight of the bottle is perfect, and I don’t have to worry about it taking up precious drawer space)
Sift together the flours and salt, into the bowl of your food processor (or a mixing bowl if you are not using a food processor).
Using a food processor or pastry cutter, cut butter into the flour mixture until the size of large crumbs.
Add the egg and pulse just until a dough begins to form.
Take the dough out and form it into a ball, then flatten into a disk. Cover with parchment paper or plastic wrap and refrigerate for 20 minutes or more.
Transfer the dough to a work surface covered with parchment paper. Use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick. (If you find that the dough is sticking to the paper, you can sprinkle with tapioca flour.)
Take the top sheet of paper off of the crust and carefully invert the rolled-out dough to your chosen pan, using your fingers to repair any cracks. (I found this dough to be very easy and forgiving to work with.)
To partially or completely bake unfilled pastry, preheat the oven to 375 °F.
Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).