Flaky Rye Pie Crust

By daiseyduck

As far as the crust goes, this is my favorite rye crust – you can make it with water, but because I have an endless supply of home brew here, I make it often with that – in this case, porter. It makes enough for one 9 or 10-inch double-crust pie.

Ingredients

• FLAKY RYE PIE CRUST
• 75 g / v. scant 2/3 cup rye flour
• 175 g / 1 1/2 cups unbleached all-purpose flour
• 1/4 + teaspoon fine grain sea salt
• 8 oz / 1 cup salted butter
• 1/3 cup / 80 ml cold water or beer

Details

Servings 1
Adapted from bl169w.blu169.mail.live.com

Preparation

Step 1

A few notes: You can make the crust using the quick and popular food processor technique. That said, 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 crust in the photo was folded 3x.