Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Lighter Piecrust 4.4 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print