Name: Three-Grain Butter Pastry
Yield: Makes enough pastry for a 9-1/2-inch deep-dish pie shell.
Cuisine: Pies and Pastries
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

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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 ¾-inch-thick disk. Wrap in plastic wrap and refrigerate for 1 to 1 ½ hours before rolling. The dough should be slightly pliable, not rock-hard, when you roll it.