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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
  • 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
Advertisement

DIRECTIONS

  • Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
  • Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
  • 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.
  • Remove from bowl and form into two balls.
  • Flatten each ball slightly.
  • Wrap in plastic wrap and chill for about 10 minutes.
  • On a lightly floured surface, roll each ball out into a circle.
  • Use in any savory recipe that calls for pie crusts.
Advertisement