Rye Pie Crust Recipe

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4.85 from 19 reviews

Eileen Gray

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

Prep Time10

Chill Time1

Total Time1 10

Servings:10 servings

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition