Rye Crust For Savory Pies And Pastry Adapted From Recipe 243072

RYE PIE CRUST

Steps:

• Combine the all purpose and rye flour with the salt, pepper and sugar. Whisk together to mix the ingredients evenly.
• Using your fingers, cut the shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
• Pour the water onto the flour all at once and toss to combine. Knead the dough just until it comes together.
• Wrap the dough and refrigerate for at least 2-3 hours before using.

THE BEST PASTRY CRUST

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

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

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.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.