Rye Crust For Savory Pies & Pastries
Recipe: #22539
January 15, 2016
Categories: Breads, 5 Ingredients Or Less, No Eggs, Vegetarian, Dough, Water, Flour, Butter/Margarine, Kosher Dairy, more
"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."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (32.9 g)
- Calories 145.2
- Total Fat - 9.6 g
- Saturated Fat - 6 g
- Cholesterol - 24.8 mg
- Sodium - 191.9 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 0.8 g
- Sugars - 0.1 g
- Protein - 2 g
- Calcium - 6.3 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
Step 2
Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
Step 3
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.
Step 4
Remove from bowl and form into two balls.
Step 5
Flatten each ball slightly.
Step 6
Wrap in plastic wrap and chill for about 10 minutes.
Step 7
On a lightly floured surface, roll each ball out into a circle.
Step 8
Use in any savory recipe that calls for pie crusts.
Tips
No special items needed.
0 Reviews
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