Rye Pie Crust

A savory, flaky pie crust with a special flavor and texture from rye flour.

rye pie crust

This is one of my favorite crusts to use for savory pies, tarts and galettes. I like to use stone ground rye flour for a rustic texture and flavor.

The dough comes together like a regular pie dough. Check out the step by step photos to see the process.

How to make Rye Pie Crust

Mix together the dry ingredients
Slice the cold butter to make forming flakes easy
Add very cold water all at once
Toss the water into the flour mixture
Finish mixing by hand to bring the dough together
The dough will look a little shaggy but the water will absorb while the dough rests
You can see the butter that will keep the dough flaky

Tips for making great Rye Pie Crust:

  • Use stone-ground, whole-grain rye flour for a rustic texture and complex flavor.
  • As with any flaky pie dough, keep the ingredients cold.
  • If the dough is very cold it can be a bit crumbly when you start rolling. You can let the dough warm up a bit for easier handling.
  • If the dough cracks while rolling, just pinch it back together and keep going.
  • If you only need half the dough for your recipe (one crust pie or galette) you can make a full recipe and wrap and freeze the extra dough for another dish.

Love Rye? Me too. Here are some of my other favorite recipes made with rye flour: Rye Bread, Rye Bagels, Rye Crispbread and Rye Pretzel Rolls.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

rye pie crust
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4.85 from 19 reviews

Rye Pie Crust Recipe

A savory pie crust with a special flavor and texture from rye flour.
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
10 servings
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  • 10 oz all purpose flour (2 cups (see note))
  • 4 oz rye flour (⅔ cup)
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons granulated sugar
  • 4 oz vegetable shortening
  • 4 oz butter (very cold and sliced into 1/4″ thin slices)
  • 4 oz ice cold water (½ cup)


  • Combine the 10 oz all purpose flour, 4 oz rye flour,1 teaspoon salt, ½ teaspoon coarsely ground black pepper, and 2 teaspoons granulated sugar. Whisk together to mix the ingredients evenly.
  • Using your fingers, cut 4 oz vegetable shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss 4 oz butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
  • Pour 4 oz ice cold water onto the flour all at once and toss to combine. Knead the dough just until it comes together.
  • Wrap the dough and refrigerate for at least 2-3 hours before using.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.


Serving: 1serving | Calories: 327kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 24mg | Sodium: 307mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 283IU | Calcium: 10mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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    1. Do you mean to do entirely rye flour and no wheat flour? The dough needs the gluten in the wheat flour to hold together. All rye crust would be impossibly crumby. What is your concern with wheat flour? Is it the gluten? If so, my suggestion would be to use a commercial gluten free flour in place of the wheat flour.