Barley-Cornmeal Crust

bake pie summer cornmeal dessert vegetarian soy free tree nut free

Genevieve Ko

Makes enough for one 9-inch pie with a lattice top

Source

Ingredients

1 cup (142 g) unbleached all-purpose flour, plus more for rolling

¾ cup (103 g) barley flour

⅔ cup (74 g) fine stone-ground yellow cornmeal

1 teaspoon sugar

½ teaspoon salt

10 tablespoons (140 g) cold unsalted butter, cut into ½-inch cubes

⅓ cup (75 g) cold fresh grapefruit juice

Method

Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Sprinkle the grapefruit juice over the mixture and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.

Turn the dough out and divide it into 2 portions, one slightly larger than the other.

Shape the dough into two 1-inch-thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.

Make-ahead: The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.