In the work bowl of a food processor, place flours, salt, sugar, cinnamon, and nutmeg; pulse until combined. Add cold butter, and pulse until butter pieces are pea-size. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough starts to form large clumps. (Mixture should be moist and hold together when pinched.)

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. (Dough refrigerated for longer periods of time may need to stand at room temperature until slightly softened, 10 to 15 minutes, before rolling.)