Rye Pie Crust Recipes

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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

PERFECT PIE CRUST



Perfect Pie Crust image

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

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

GOAT CHEESE, HONEY, AND RYE CRUST PIE



Goat Cheese, Honey, and Rye Crust Pie image

This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.

Provided by Sam Worley

Categories     Pie     Dessert     Honey     Goat Cheese     Cream Cheese     Rome     Rye     Apple     Cheese Week

Yield Makes 1 (9-inch) pie

Number Of Ingredients 23

For the crust:
3/4 cup all-purpose flour, plus more for surface
1/2 cup rye flour
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into cubes, plus more for pan
1 tablespoon chilled apple cider vinegar
For the filling:
8 ounces chèvre goat cheese, room temperature
8 ounces cream cheese, room temperature
1/2 cup honey
1/4 cup sugar
1/2 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup whole milk
For the apples:
1/4 cup (1/2 stick) unsalted butter
4 sweet apples, such as Fuji or Gala, cored, cut into 1/2" wedges
1/4 cup honey
12 thyme sprigs
1/4 teaspoon kosher salt
Special Equipment
A 9" pie pan

Steps:

  • Make the pie dough:
  • Mix 3/4 cup all-purpose flour, rye flour, salt, and sugar in a large bowl. Add 1/2 cup butter and rub into dry ingredients with your fingertips until mixture resembles coarse breadcrumbs; it's fine if some larger, flat pieces of butter remain. Add vinegar and 3 Tbsp. ice water. Mix with a spoon until a rough dough forms, adding more water by the tablespoon if it seems dry. (Alternatively, dough can be made in a food processor.)
  • Turn dough out onto a work surface and gather into a ball, folding it over onto itself once or twice if needed. Shape into a disc, wrap in plastic, and chill at least 1 hour.
  • Arrange rack in bottom third of oven; place a rimmed baking sheet on rack. Preheat oven to 375°F. Grease 9" pie pan with butter. Roll out dough on a lightly floured surface to a 13" round. Roll dough loosely around rolling pin, then unfurl into pan. Gently lift and settle dough into pan. Trim excess dough with scissors, leaving a 1" overhang. Crimp as desired. Chill dough at least 30 minutes.
  • Line shell with parchment paper and fill with pie weights or beans. Place on preheated baking sheet and bake until crust is set and beginning to brown, 20-25 minutes. Remove weights and parchment, prick bottom of crust all over with a fork, then continue to bake until crust is golden brown and dry to the touch, 5-10 more minutes. Transfer pie pan to a cooling rack to cool slightly; return baking sheet to oven.
  • Make the filling:
  • Reduce oven temperature to 350°F. Beat chèvre and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until incorporated. Add honey, sugar, and vanilla and continue to beat on medium speed until creamy. Add eggs one at a time, beating on low speed until incorporated. Add milk and beat on low speed until incorporated.
  • Pour filling into pie shell, return to preheated baking sheet, and bake until filling is mostly set but center jiggles slightly, 35-40 minutes. Remove from oven, place another pie pan or rimmed baking sheet upside down on top of pie, and let cool to room temperature. (The inverted pan helps keep the filling from cracking as it cools.) Then chill until set, about 1 hour.
  • Make the apples:
  • Melt butter in a large nonstick pan over medium heat. Add apples and toss to coat. Cook 2 minutes, then add honey, thyme, and salt. Cook, tossing carefully to avoid breaking up apples, until apples are softened and caramelized and sauce has thickened, 10-15 minutes.
  • Serve pie slightly chilled or at room temperature with apple mixture alongside.
  • Do Ahead
  • Dough can be made 2 days ahead; keep chilled. Crimped dough in pan can be formed 1 day ahead; keep chilled.

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