Flaky Rye Pie Crust
As far as the crust goes, I'll include my very favorite below, the one I use most often - it makes enough for one 9 or 10-inch double-crust pie.
As far as the crust goes, I'll include my very favorite below, the one I use most often - it makes enough for one 9 or 10-inch double-crust pie.
- Carbohydrate 191.79608 g
- Cholesterol 487.62 mg
- Fat 186.99998 g
- Fiber 15.6750003695488 g
- Protein 27.0478 g
- Saturated Fat 116.922374 g
- Serving Size 1 1 Recipe (682g)
- Sodium 50083.5498544834 mg
- Sugar 176.121079630451 g
- Trans Fat 13.894204 g
- Calories 2529 calories
Step-by-step
- You can make the crust using the quick and popular food processor technique.
- BUT I always make it by hand, using the above ingredients, and this technique.
- If you like a super-puffy crust, do the folding in Pim's instructions 4x.
- I usually like mine less so, and fold & roll just 2 or 3 times, depending on how the dough is feeling.
- The pie in the photo was 3x.
Substituting a portion of the all-purpose flour with whole-grain rye changes both the structural integrity and the flavor profile of pastry dough, introducing a nutty, earthy depth while reducing gluten development. Working with this blend requires keeping fat solid and hydration minimal. Dice the salted butter into half-inch cubes and chill them in the freezer for fifteen minutes before cutting them into the flour. This ensures that pockets of moisture remain trapped inside the fat shards, which vaporize in a hot oven to create distinct layers. When incorporating the liquid, use ice water or a cold lager; the carbonation in beer provides a minor leavening boost, while the alcohol inhibits tough gluten networks from forming. Pour the liquid in gradually, tossing the mixture with a fork until shaggy clumps form without overworking the mass. Scaling this formula requires proportional adjustments to both dry ingredients and the fat-to-liquid ratio. Doubling the batch for multiple crusts necessitates mixing in two separate bowls rather than one massive batch, preventing uneven moisture distribution and localized over-hydration. Divide the finished dough into disks and wrap them tightly in plastic wrap, resting them in the refrigerator for at least one hour to allow the flour to hydrate fully and the butter to firm back up. Rolling chilled dough prevents the fat from smearing into streaks, which destroys flakiness and yields a dense, greasy texture. Pair the baked crust with rich, savory fillings like caramelized onions and sharp cheddar, or use it as a robust base for tart stone fruit compotes that balance the rustic grain profile. Store leftover unbaked dough wrapped securely in the refrigerator for up to three days, or freeze the disks for up to two months before thawing them overnight in the refrigerator.
