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Three-Grain Butter Pastry

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes enough pastry for a 9-1/2-inch deep-dish pie shell.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Baking

Oats and cornmeal give this crust a grainy chew and wholesome appeal. Double the recipe for a double-crust pie.

Ingredients
1/4 cup old-fashioned rolled oats
1/4 cup fine yellow cornmeal
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup all-purpose flour
7 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
3 tablespoons cold water
1 egg yolk

Instructions

Put oats, cornmeal, sugar, and salt into a food processor and pulse to make a gritty meal. Add flour and pulse to mix. Scatter butter over dry mixture and pulse five or six times, until butter is cut into pieces the size of split peas.

Sprinkle egg mixture over flour mixture in processor. Pulse just until mixture starts to form clumpy crumbs. Do not overprocess.

Transfer crumbs to a large bowl. Pack dough together, as you would a snowball, but don’t overdo it. Place dough on a piece of plastic wrap and flatten into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for 1 to 1 1/2 hours before rolling. The dough should be slightly pliable, not rock-hard, when you roll it.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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