Whole-grain pie crusts are becoming more common, and this rye pie crust is top-notch. The crust is intended for a 10-inch free-form tart or galette, like this tart cherry chocolate galette. The advantage of galettes are that no pie plate or crimping is needed: simply roll out the dough, add the filling, and fold over the crust. In this recipe, rye flour adds a nutty complexity to flaky crust.
Free-form tarts or galettes that work well with this crust:
- Sweet potato and red onion galette (savory)
- Apple pomegranate galette (sweet)
- Tart cherry chocolate galette (sweet)
- 1 ½ cups all-purpose flour
- ½ cup rye flour
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, chilled
- 1 egg yolk
- ¼ teaspoon cider vinegar
- 5 tablespoons ice water
- In the bowl of a stand mixer, combine the all-purpose flour, rye flour, and kosher salt. Turn on the stand mixer to low with the paddle attachment, and gradually add the butter, cut into small chunks. Mix until the dough is crumbly, with some small bits of butter chunks remaining. (If you don't have a stand mixer, place the flours and salt in a bowl and use a pastry cutter to cut in the butter.)
- In a small bowl, mix several ice cubes and some water. In another bowl, combine the egg yolk, cider vinegar, and 5 tablespoons of the ice water, and whisk with a fork to combine. Turn the mixer on low and slowly pour the liquid mixture into the bowl until the dough comes together.
- Remove the dough from the bowl and knead once or twice with your hands until the dough is smooth. Divide the dough into two even portions, form it into a disc, and wrap it in plastic wrap. Allow to rest in the refrigerator for 30 minutes. If only using one dough, the other can be frozen in plastic wrap for later use.