Barley Cornmeal Crust

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavourful. Try it with our Blueberry Nectarine Lattice Pie.

1 cup all-purpose flour, unbleached (142 g)
¾ cup barley flour (103 g)
⅔ cup fine stone ground yellow cornmeal (74 g)
1 tsp. sugar
½ tsp. kosher salt
10 Tbsp. unsalted butter, cold, cut into ½" cubes (140 g)
⅓ cup grapefruit juice, freshly squeezed, cold (75 g)

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" thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.

Makes enough for one 9" pie with a lattice top.

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.