Mixed Wholegrain Pie Pastry
Why reach for white flour, when you can reach for barley, rye and corn?
Ingredients
Dry: (all wholegrain)
560 gm barley flour
526 gm fine cornmeal
500 gm emmer flour (or wheat of your choice, just make it whole grain!)
500 gm rye flour
200 gm sugar
20 gm sea salt
Wet:
4 lb cold unsalted butter (cut into 2 oz pieces)
750 gm eggs
Yield
4.86 kilos of dough
feel free to divide by four for home use, should yield enough for three 9-inch pie shells
Instructions
Method
Combine the dry in a 20qt mixer and combine on Speed 1. Add the butter pieces and briefly mix until butter is pea-sized.
Add the eggs and combine on Speed 1 to a rough shaggy mass. Dump onto table and press together. Divide into desired shape and weighted pieces. Chill and then roll out and use as desired. Chill again before use. This parbakes well at 325F convection- prick the bottom, line with foil and pie weights, bake approx 10 minutes. Bottom of shell should be dull and no longer shiny when foil is removed. Unbaked pastry also freezes well, in block or in pie shells.