Rye Crust for Savory Pies and Pastry (Adapted from Recipe 243072

Be the first to review
READY IN: 25mins
Recipe by Chocolatl

applydapply has kindly allowed me to post this rye version of her Pastry Crust (Pie Crust) This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.

Ingredients Nutrition

  • 1 34 cups all-purpose flour
  • 12 cup rye flour
  • 34 teaspoon salt
  • 13 tablespoons butter, cold, cut up (1 stick plus 5 tablespoons(or use 1/2 cup shortening and 5 tablespoons butter)
  • 4 -7 tablespoons cold water


  1. Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
  2. Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
  3. Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
  4. Remove from bowl and form into two balls.
  5. Flatten each ball slightly.
  6. Wrap in plastic wrap and chill for about 10 minutes.
  7. On a lightly floured surface, roll each ball out into a circle.
  8. Use in any savory recipe that calls for pie crusts.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a