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Graham Crust

For the pumpkin pie substitute 1/4 cup finely ground toasted pepitas for the wheat germ.

  • Yield: Makes enough for one 9 or 10-inch single crust pie
Graham Crust

Source: Martha Stewart Living, November 2006


  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 3 tablespoons wheat germ
  • 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup packed light-brown sugar


  1. Process flours, wheat germ, salt, and cinnamon in a food processor to combine. Add butter and sugar; process until dough holds together. Use immediately.


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