Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Lighter Piecrust 4.4 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 9-inch single-crust pie Make this for our Lighter Lemon Meringue Pie. Ingredients ¾ cup all-purpose flour ½ cup cake flour, (not self-rising) 2 tablespoon toasted wheat germ 1 tablespoon sugar ½ teaspoon coarse salt ¼ teaspoon baking powder 2 tablespoons cold unsalted butter 2 tablespoon cold vegetable shortening 1/4 to 1/3 cup nonfat buttermilk Directions 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. 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. Print