The secret to this 100 percent whole-grain crust is whole wheat pastry flour. It keeps the texture tender and flaky, with the help of sugar and butter. Cornmeal prevents the taste from being too wheaty and holds up against the creamy custard filling.
makes enough for 1 single-crust 9-inch pie
no eggs, no nuts
- ⅔ cup (89 g) whole wheat pastry flour
- ½ cup (74 g) fine stone-ground yellow cornmeal
- 2 tablespoons sugar
- ¼ teaspoon salt
- 7 tablespoons (98 g) cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon apple cider vinegar
1. Combine the pastry flour, cornmeal, sugar, and salt in a food processor and process until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Stir the vinegar into 2 tablespoons cold water, then sprinkle over the flour mixture. 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.
2. Turn the dough out and shape into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
Make Ahead
The dough can be refrigerated for up to 2 days. It can be frozen in a resealable plastic freezer bag for up to 1 month. Thaw overnight in the refrigerator.