Skip to main content
Epicurious
Cookbooks

Graham Crust

Recipe information

  • Yield

    Makes enough for one 9- or 10-inch pie

Ingredients

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

Preparation

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

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPieDessertTartDoughWheat GermRice & GrainsCinnamonHerbs & SpicesSnackVegetarianNut FreeBakingFood ProcessorCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.