Barley Pie Crust
If you enjoy the nutty flavor of barley, this can make an incredible pie crust. Let's say almost a shortbread crust.
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Ingredients
- 225 g butter (2 american sticks, 1 eurpoean)
- 200 g groats, barley
- 25 g water, cold (25-35 grams ICE cold water)
- 1 g sea salt (a pinch)
- 3 g sugar, granulated (1 tsp)
Directions
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Mill the flour and cool it off in the fridge or freezer.
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Add ingredients to a mixing bowl (cold is great, but not necessary) or food processor.
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Use a mixer paddle or pastry cutter if making by hand to mix the flour and fat together until it is PEA or hazelnut sized. If using a food processor, pulse until the fat is pea sized.
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Slowly add 1 tbsp at a time of COLD water (ice water would be best) until the mixture comes together as you mix with the paddle, pastry cutter, or food processor. You won’t need much! 1-3 tbsp.
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Chill 30 - 60 minutes before rolling out between parchment paper.
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You can also prepare and freeze these for quick pie wins later.
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This pie crust uses my favorite three ancient grains in combination - spelt, barley and rye. Download PDF
Barley Pie Crust
If you enjoy the nutty flavor of barley, this can make an incredible pie crust. Let's say almost a shortbread crust. Download PDF