Healthiest Pie crust

I have never been this scared this much in my life. Watching weather channel all the time and be scared of what will happen to us and the house was exhausting. Luckily, it wasn't bad at all. I really feel sorry for those who have suffered because of 'Irene'. My plants have suffered because of the storm though. My okra plants have slept on the ground. I did try to support them but don't know if they will recover.  Couple of my tomato plants' branches were broken, but apart from that I don't have anything to complain about.
Coming to the point of this post, I don't make a lot of pies. Main reason being the fat content. Pie crust usually has 1/3 cup of butter/shortening per cup of flour. When I saw this recipe which had just 1 TBSP of oil, I almost jumped out of the chair with excitement of making numerous pies. I still don't know what I will fill it with. Maybe chocolate pudding pie or a mango cream cheese pie. We'll see. But for now, enjoy this.

One year back - Yam Zucchini Curry
Adapted from the magazine 'Clean Eating' June 2011 edition
Ingredients:
Whole Wheat pastry flour - 1 cup (I used the plain whole wheat flour because that is what I had)
Wheat Germ - 1/2 cup
Salt - 1/4 tsp
Baking powder - 1/2 tsp
Sugar - 1 TBSP
Corn Starch - 1 TBSP (See Notes)
Water - 2 TBSP
Apple Cider Vinegar - 1 TBSP
Milk - 1/3 cup
Oil - 1 TBSP
Flour - for rolling

Method:
Mix all the dry ingredients in a bowl. In a measuring cup, measure 1/3 cup milk. Add vinegar, oil and water to it and whisk. Preheat the oven to 375 F. Keep a 9" pie plate ready. Slowly pour the liquid mixture on to the dry mixture. Mix with a fork. Towards the end, bring them together by hand. On a lightly floured surface, pat the dough into a disc of 1/2" thickness. Gently roll the dough into 12" circle. Keep moving the dough so that it doesn't stick. Use flour as needed. Gently lift the rolled dough and place in the pie plate. Without stretching, press it on to the bottom and sides. Trim and flute the edges or crimp using a fork. Prick with a fork all over and bake for 20 - 25 minutes or until lightly golden. Cool on the rack and use when completely cold.

Notes:
Original recipe didn't have wheat germ. I added it to make it even more nutritious. Original recipe had one egg yolk. I replaced it with corn starch and water. If you want to use egg yolk, omit corn starch and 2 TBSP of water. Original recipe tells this pie crust to be used in recipes where pre-baked crust is called for. Like filling with custard or mousse, pudding etc. I do not know how this will be if you use it for double crust pie. If anyone tries it, please let me know so that I can update the post.

Enjoy.