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Lighter Piecrust


Make this for our Lighter Lemon Meringue Pie.

  • Yield: Makes enough for one 9-inch single-crust pie

Source: Martha Stewart Living, January 2006


  • 3/4 cup all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 2 tablespoon toasted wheat germ
  • 1 tablespoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons cold unsalted butter
  • 2 tablespoon cold vegetable shortening
  • 1/4 to 1/3 cup nonfat buttermilk


  1. Whisk together flours, wheat germ, sugar, salt, and baking powder in a medium bowl. Blend in butter and shortening with a pastry cutter or your fingers until mixture resembles coarse crumbs.

  2. Stir in 1/4 cup buttermilk with a fork until dough begins to form. Add additional buttermilk until dough holds together when pinched between fingers. Shape dough into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

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