Ingredients
- 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 to 7 tablespoons water (cold)
How to Make
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Step 1: Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
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Step 2: Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
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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.
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Step 4: Remove from bowl and form into two balls.
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Step 5: Flatten each ball slightly.
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Step 6: Wrap in plastic wrap and chill for about 10 minutes.
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Step 7: On a lightly floured surface, roll each ball out into a circle.
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Step 8: Use in any savory recipe that calls for pie crusts.
We hope you enjoy this recipe!
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