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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teena Bhujel
[email protected]This is a great recipe for a beginner baker. It's easy to follow and the results are delicious.
Laiba Ahmed
[email protected]I'm not sure what went wrong, but my crust turned out dry and crumbly. I think I might have added too much flour.
Joram Starboy
[email protected]This recipe is a great way to experiment with different flavors. I've added everything from herbs to spices to citrus zest.
Memunatu Bangura
[email protected]This crust is perfect for a rustic pie. It's not as delicate as a traditional pie crust, but it has a lot of flavor.
axmad walii
[email protected]I love that this crust is made with whole grains. It's a healthier option than a traditional pie crust.
Zahid Nisar
[email protected]I've made this crust several times now, and it's always a hit with my family and friends.
Richard Walker
[email protected]This crust is a bit more time-consuming to make than a traditional pie crust, but it's definitely worth the effort.
Alexander Carcamo
[email protected]I'm always looking for new and interesting pie crust recipes, and this one definitely fits the bill. It's unique and delicious!
Fazal Bhatti
[email protected]I made this crust for a pot pie, and it turned out perfectly. It was flaky and golden brown, and it held up well to the filling.
Hafsa Shah Alokito sopno
[email protected]This crust is a great way to use up leftover barley and cornmeal. It's a delicious and versatile recipe.
Wasem Khan
[email protected]I'm not a huge fan of cornmeal, but this crust was surprisingly good. It was flaky and had a nice flavor.
Ushie Love
[email protected]This recipe is a great starting point for a barley cornmeal crust. I added some herbs and spices to give it a more flavorful twist.
Lili Bo123
[email protected]I found this crust to be a bit dry. I think I would add a little more butter next time.
Piper Hays
[email protected]I love the nutty flavor of this crust. It's perfect for rustic pies and tarts.
Alex Bogov (Giloyaxo)
[email protected]This crust was a bit more challenging to work with than I expected, but the end result was worth it. It was flaky and delicious.
Sayem Ahmed
[email protected]I've made this crust several times now, and it always turns out perfectly. It's my go-to recipe for any pie or tart.
Medo Rmdan
[email protected]This crust is amazing! It's so flavorful and has a great texture. I used it for a savory tart, and it held up perfectly.
Anik Chandra
[email protected]I'm a beginner baker, and this recipe was very easy to follow. I love that it uses simple ingredients that I already had on hand. The crust came out great, and my quiche was a hit!
Rajkumar Shrestha
[email protected]This barley cornmeal crust recipe is a fantastic addition to my baking repertoire! It turned out perfectly flaky and golden brown, providing the perfect base for my homemade apple pie. My family raved about it!