Rye Crust For Savory Pies And Pastry Adapted From Recipe 243072

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RYE PIE CRUST



Rye Pie Crust image

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

Provided by Eileen Gray

Categories     Pies & Tarts

Time 1h10m

Number Of Ingredients 8

2 cups (9 oz, 252g) all purpose flour (see note)
2/3 cup (4 oz, 112g) rye flour
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 teaspoons granulated sugar
1/2 cup (4 oz, 115g) vegetable shortening
1/2 cup (4 oz, 115g) butter, very cold and sliced into 1/4" thin slices
1/2 cup (4 oz, 118 ml) ice cold water

Steps:

  • Combine the all purpose and rye flour with the salt, pepper and sugar. Whisk together to mix the ingredients evenly.
  • Using your fingers, cut the shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss the 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 the 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.

Nutrition Facts : Calories 374 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 25 grams fat, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1.5 oz, Sodium 383 grams sodium, Sugar 2 grams sugar

SAVORY PIE CRUST



Savory Pie Crust image

Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield One 9- or 10-inch pie shell

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water

Steps:

  • Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
  • Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

RYE PIE CRUST



Rye Pie Crust image

Make and share this Rye Pie Crust recipe from Food.com.

Provided by Kate S.

Categories     Savory Pies

Time 20m

Yield 1 crust

Number Of Ingredients 5

1/2 cup rye flour
1/2 cup pastry flour
1/2 teaspoon salt
1/3 cup lard
3 tablespoons ice water

Steps:

  • Preheat the oven to 450°. In small bowl, mix flour and salt. Using a fork, cut in shortening until mixture is the size of peas. Sprinkle with water, one tablespoon at a time. Blend lightly with fork until all flour is moistened. Roll out on a floured board. Carefully lift pastry into pie shell. Prick pastry several times on the bottom and sides with fork. Bake 10 to 12 minutes.

Nutrition Facts : Calories 1044.3, Fat 69.8, SaturatedFat 26.9, Cholesterol 64.8, Sodium 1166.5, Carbohydrate 93, Fiber 8.6, Sugar 0.7, Protein 10.4

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