Options:

Include nutrition information?

Rye Crust For Savory Pies & Pastries

Created by Chocolatll on January 15, 2016

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)

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.