Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Graham Crust Be the first to rate & 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 December 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: Makes enough for one 9 or 10-inch single-crust pie Make this for our Yogurt-Plum Pie. For the Pumpkin Pie, substitute 1/4 cup finely ground toasted pepitas for the wheat germ. Ingredients ⅔ cup all-purpose flour ⅓ cup whole-wheat flour 3 tablespoons wheat germ ½ teaspoons salt ¼ teaspoon ground cinnamon ½ cup (1 stick) unsalted butter, softened ⅓ cup packed light-brown sugar Directions Process flours, wheat germ, salt, and cinnamon in a food processor to combine. Add butter and sugar; process until dough holds together. Use immediately. Rate it Print