Combine the flour, salt and wheat germ in a medium-sized bowl.

With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

Sprinkle the ice water over the flour mixture and mix with a large fork.

The pastry should be just moist enough to hold together.

Sprinkle flour on a pastry mat before rolling out the dough. Split the dough into two chunks.

Roll out one piece on a lightly floured surface. Roll the dough about 1/2 an inch larger than your pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.

If you are making just a bottom crust, turn the edge under and use thumbs to "flute" the edges of the dough.

If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.

Bake according to your pie recipe.

This recipe makes enough for a double crusted pie.