1️⃣ In a bowl, mix the flours, thyme, rosemary and pepper, salt and sugar.

2️⃣ Add the butter and stir until the mixture resembles coarse breadcrumbs. While mixing, add the cold water little by little.

3️⃣ Continue stirring until the dough holds together and is not sticky.

4️⃣ Make a ball, flatten it into a disc shape and wrap in plastic wrap. Refrigerate for at least one hour.

5️⃣ On a floured work surface, work the dough with a rolling pin, fold the edges as in the image, put parchment paper on top of the dough and a handful of dried beans on the paper to prevent the dough from rising as it bakes. With the oven preheated to 200ºC, bake for 15 minutes. Remove from oven, remove beans and paper, and let cool. In this case, I made the crust, kept it in an airtight container for a couple of days and added the filling just before serving, because I wanted a chilled filling. If you prefer a hot filling, spread out the dough and add the filling, fold the ends and bake for 15 minutes. Serve straight out of the oven.