This crust is my all-purpose replacement for a standard pie crust. Rye not only adds a rich flavor (and more fiber), but also creates flaky shattering in the buttery crust. Cider vinegar helps the lower-gluten dough hold together and mellows any tannic notes from the rye.
makes enough for 1 double-crust or 2 single-crust 9-inch pies
no eggs, no nuts
- 1⅔ cups (237 g) unbleached all-purpose flour
- 1 cup (148 g) rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ pound (228 g) cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon apple cider vinegar
1. Combine both flours, the sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Stir the vinegar into ⅓ cup (75 g) ice-cold water, then sprinkle over the flour mixture. Pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
2. Turn the dough out, divide it in half, and shape into two 1-inch-thick disks. Wrap each tightly in plastic wrap and refrigerate until firm, at least 1 hour.
Make Ahead
The dough can be refrigerated for up to 2 days. It can also be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.