Lemon Buttermilk Chess Pies, Whole Wheat Crust

Steps

1. Make the crust first: in a large bowl, whisk the whole wheat flour, the crust portion of all-purpose flour (120 g), the crust portion of sugar (20 g) and the crust portion of salt (3 g).
2. Add the cold cubed crust portion of butter (180 g) and rub or cut it in until the pieces are the size of small peas.
3. Drizzle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed; you may not need every drop.
4. Divide the dough in half, press each into a flat disk, wrap, and chill for 1 hour.
5. Roll each disk between two sheets of parchment into an 11-inch round, fit into two 9-inch pie pans, crimp the edges, and chill the crusts for 30 minutes.
6. While the crusts chill, preheat the oven to 400°F (200°C).
7. Line each crust with parchment and fill with pie weights or dried beans; bake 15 minutes, remove the parchment and weights, and bake 5 minutes more until the bottom looks dry. Lower the oven to 325°F (165°C).
8. Make the filling: in a large bowl, whisk the filling portion of sugar (340 g), the filling portion of all-purpose flour (20 g), the cornmeal, the filling portion of salt (2 g) and the lemon zest.
9. Whisk in the eggs until smooth, then whisk in the melted filling portion of butter (120 g), the buttermilk and the lemon juice.
10. Pour half the filling into each warm crust.
11. Bake 40 to 45 minutes, until the tops are lightly golden, the edges are set and the centers jiggle only slightly; the center should reach 160°F (71°C). Cover the crust edges with foil if they brown too fast.
12. Cool the pies on a rack for at least 2 hours to finish setting, then cut each into 6 slices. Serve at room temperature or chilled.