Ingredients Jump to Instructions ↓

  1. 1 ? cup all-purpose flour º cup wheat germ

  2. 6 tablespoons polyunsaturated stick margarine, cut into 12 small pieces and well chilled in the freezer for 2 hours

  3. 5 tablespoons ice water

  4. 1 tablespoons 2% fat milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F.

  2. Sift the flour into a bowl and stir in the wheat germ. Pinch the margarine pieces into the flour with the tips of your fingers until it’s completely distributed.

  3. Pour in the ice water and mix the dough with your fingers until it sticks together and forms a small ball.

  4. Turn the dough out onto a floured board and roll into a long rectangle, about 1/8 inch thick. Fold the bottom third over the middle and the top third over that and roll out again into a rectangle. Repeat the process twice more. Finally, roll the dough out into a circle and place a pie plate on top, upside down. Cut along the outside edge of the pie plate with a sharp knife to get the perfect size circle. Roll it up over the rolling pin and unroll it onto a baking sheet covered with parchment paper. If you are making a pie top with the dough, you might want to score the dough with serving lines that make the crust easier to slice after it has baked. It does make a very crisp, flaky crust. Bake for 10 minutes. Use to top your favorite savory stew.


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