In a medium bowl, whisk the whole-grain pastry flour, all-purpose flour and salt. In a small bowl or spouted pitcher, whisk the milk into 1/3 cup of the Extra Virgin Olive Oil from Spain until it is well integrated. Make a well in the flour mixture, pour in the oil mixture then combine with a fork until crumbly.
Brush a 9 inch pie plate and one side of a 10-inch square piece of foil with the remaining teaspoon of Extra Virgin Olive Oil from Spain. Pat the mixture into the prepared pie plate as you would a graham cracker crust
Prick the pie crust in a few spots with a fork. Line the crust with foil (oiled side touching the crust) and top with pie weights or raw rice and bake for 10 minutes. Remove the weights or rice and the foil and bake for another 5 minutes, until golden. Allow to cool completely.
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