pastry and pudding

i made some doughs to freeze, after buying a hell lot of butter on sale. i also substituted part of the white flour with whole-wheat.
i discovered that frozen butter can be a dream to cut up into cubes. a lot easier than trying to cut up refrigerated butter. the pieces don't glue back that easily, and they don't stick to the bench scraper i use to cut the butter up.
this is one of the pie doughs i made. this time all my doughs were made in a food processor. it's fast and easy, but i hate the cleaning up after. i hope a semi-whole-wheat pie dough will taste just as good as a white one.
this is, in fact, my first tart dough. all this time, i've been making pie dough, but not tart. the recipe comes from dorie greenspan. and it's a simple pulsing of flour, icing sugar, butter, salt, and egg yolk. (the raw dough tastes quite nice.)
so yes, i have like nine discs of pie/tart doughs in the freezer now, along with many excess egg whites, which means it's about time for some soufflés or macaroons. i'm also thinking of cherry pie, lemon tarts, tarte noire, quiche...

but before that, bread pudding to finish up some old whole-wheat challah.
i think cubes of bread look cute in ramekins. i need to up the sugar next time though.