Instructions:
Combine flour, wheat germ and salt. Add butter and rub it with fingers or cut in with pastry cutter until mixture resembles fine bread crumbs. Add cold water and mix in to get piecrust consistency - not too goopy, not too crumbly. (A little crumbly is fine, it will stick together as you roll it. Handle as little as possible at this point to keep pastry flakey. Too much mixing will release the gluten and make it tough. Chill well (overnight is good) before rolling. Take out of the fridge one hour before rolling.
If you need to pre-bake the crust, bake at 400°F for 10 - 15 minutes or until it is pale gold and smells good.