Buckwheat Black Pepper Crust
Makes 1 (13x9-inch) lattice-topped crust
  • 4 cups (500 grams) all-purpose flour
  • ½ cup (60 grams) buckwheat flour
  • ⅓ cup (67 grams) granulated sugar
  • 4 teaspoons (20 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 2 large eggs (100 grams)
  • 1½ cups (360 grams) whole milk
  1. In the work bowl of a food processor, place flours, sugar, baking powder, salt, and pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly, 6 to 8 pulses. Transfer mixture to a large bowl.
  2. In a small bowl, whisk together eggs and milk. Add egg mixture to flour mixture, stirring until a sticky dough begins to form.
  3. Turn out dough onto a heavily floured surface; sprinkle with flour, and knead until dough is soft and workable. Shape into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/peach-blueberry-buckwheat-sonker/