BARLEY-CORNMEAL CRUST
Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.
Provided by Genevieve Ko
Categories Bake Pie Summer Cornmeal Dessert Vegetarian Soy Free Tree Nut Free
Yield Makes enough for one 9-inch pie with a lattice top
Number Of Ingredients 7
Steps:
- 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.
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Adi gim
[email protected]This crust was a bit too dry for my taste. I think I would add a little more butter next time.
Semab Bajwa
[email protected]I've made this crust several times now and it always turns out perfectly. It's the perfect crust for any type of pie or tart.
kerriberri876
[email protected]This crust was easy to make and turned out great. I used it for a chicken pot pie and it was a hit with my family. The crust was flaky and flavorful, and it held up well to the filling.
Tessy adekola
[email protected]I made this crust for a quiche and it was perfect. It was flaky and flavorful, and it held up well to the filling. I will definitely be making this crust again.
Carol Troutman
[email protected]This crust was a bit more time-consuming to make than some others, but it was worth the effort. It was absolutely delicious and I will definitely be making it again.
Adeel Chadher
[email protected]I've tried many different crust recipes over the years, but this one is by far the best. It's easy to make, it's always flaky and delicious, and it pairs well with any filling. I highly recommend it!
Aman Durani
[email protected]I was a bit skeptical about using barley and cornmeal in a crust, but I'm so glad I gave it a try. The crust was delicious! It was hearty and flavorful, and it had a nice nutty flavor. I'll definitely be making this again.
Janbazz Jorip
[email protected]This is my new go-to crust recipe. It's so easy to make and it always turns out perfectly. I've used it for pies, tarts, and even savory dishes. It's always a winner!
Ingrid Lopez
[email protected]I made this crust for a pot pie and it was a hit! The crust was golden brown and flaky, and it held up well to the filling. Everyone loved it!
Meer Ashad
[email protected]I followed the recipe exactly and the crust turned out perfectly. It was easy to work with and didn't crumble or crack. I highly recommend this recipe!
Ahmad Nadeem
[email protected]I'm always looking for new and interesting ways to use barley, and this crust definitely fits the bill. It's hearty and flavorful, and it adds a nice rustic touch to any dish.
Riana Lifestyle
[email protected]This barley cornmeal crust was a delightful surprise! The texture was flaky and flavorful, and it paired perfectly with the rich filling. I'll definitely be making this again!