Rye Pie Crust Recipes

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RYE PECAN PIE



Rye Pecan Pie image

To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant's pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks. She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded. Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree. She bakes the pie longer than usual to fully brown the crust, and gives it a higher crust-to-filling ratio than a traditional pie. She also deconstructs the traditional pecan pie filling into three strata: the custard, the chopped nuts and the whole nuts, each one delicious and distinct. (Don't be intimidated by homemade crust. Our pie crust guide will tell you everything you need to know.)

Provided by Julia Moskin

Time 2h

Yield 8 servings

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 tablespoons granulated sugar
1/2 pound cold unsalted butter, cut into dice
1/2 cup ice water, more as needed
About 5 cups dried beans (for baking)
5 eggs
1 1/4 cups light brown sugar
6 tablespoons unsalted butter, melted
1/3 cup molasses, dark or unsulfured
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
3 tablespoons rye or bourbon, not more than 90 proof
2 cups finely chopped pecans
2 1/2 cups pecan halves
Whipped cream, for serving

Steps:

  • Make the crust: In a mixer fitted with paddle attachment, combine flour, salt and white sugar at low speed. Add butter and mix until pea-size lumps form. Raise the speed to medium-low and add 1/2 cup ice water in a slow, steady stream, mixing just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water, one tablespoon at a time. Shape dough into a ball and wrap it loosely in plastic, then roll it into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
  • Open a 10-inch springform pan, flip the bottom over so the outside surface faces in, then close. This will make removing the pie easier when it is done, by preventing the dough from sinking into the pan's crease. On a lightly floured surface, roll chilled dough into a circle 16 inches in diameter. Lift it and let it settle into pan, fitting the dough down into the edges. Press the sides firmly against pan and pinch around the top rim. Trim dough with kitchen scissors so it hangs over the rim by one inch, reserving excess. Refrigerate in pan until very cold and firm, at least 45 minutes.
  • Heat oven to 400 degrees. Prick bottom of dough with a fork. Lay a piece of parchment or wax paper in pan, then a piece of aluminum foil. Fill foil lining with dried beans to top of pan. Bake 15 to 25 minutes, until the sides of the crust have set and turned a light golden brown. Remove from oven and lift out the beans, foil and parchment. Patch any holes with reserved dough, pressing firmly. Bake 10 to 15 minutes more, until golden brown. Let cool at least 30 minutes before filling.
  • Fill the pie: Heat oven to 325 degrees. In a bowl, whisk together the eggs, brown sugar, melted butter, molasses, corn syrup, vanilla, salt and rye or bourbon. Place baked pie shell, still in the pan, on a sheet pan. Gently pour in the filling. Sprinkle chopped pecans evenly over surface. Working from outside in, arrange pecan halves in concentric circles, without overlapping, until entire surface is covered. (Use only as many as needed.)
  • Bake 50 to 60 minutes, just until filling is firm and a wooden skewer comes out clean when inserted into center. (Do not worry if the overhanging crust becomes very dark brown.) Let cool completely. Use a serrated knife to saw off all overhanging pie crust. Carefully remove outer ring of pan. Slice with a large, very sharp knife and serve with whipped cream.

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.

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

RYE CRUST FOR SAVORY PIES AND PASTRY (ADAPTED FROM RECIPE 243072



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

applydapply has kindly allowed me to post this rye version of her Recipe #243072 This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.

Provided by Chocolatl

Categories     Savory Pies

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 cup rye flour
3/4 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

Steps:

  • 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.

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