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

　　

Ingredients

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

　　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

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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.

　　Excerpted from Better Baking: Wholesome Ingredients, Delicious Desserts © 2016 by Genevieve Ko. Photography © 2016by Romula Yanes. Available now from HMH Books & Media. Reprinted by permission of HarperCollins Publishers. All rights reserved.Buy the full book on Amazon.