Rye Pie Crust Recipe

With a rise in popularity of whole-grain pie crusts, this rye pie crust recipe is perfect for a free-form tart or galette: the rye flour adds a nutty flavor.

Rye Pie Crust Recipe

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. However, it also works in a standard pie plate! In this recipe, rye flour adds a nutty complexity to flaky crust.

How to make this rye pie crust recipe

This rye pie crust recipe has simple ingredients: all-purpose flour, rye flour, butter, egg yolk, vinegar, and salt. Does the added rye flour make it healthy? Honestly, not really: there’s only a 1/2 cup, so it’s not adding many nutrients compared to the 1 1/2 cups all purpose flour. But we love the flavor that it brings. Our Go To Galette Dough uses the same concept but with whole wheat flour instead.

Here’s how to make this rye pie crust recipe:

  1. In a stand mixer, mix the all-purpose flour, rye flour, and salt; gradually add the butter. (Alternatively, you can use a pastry cutter to mix by hand.)
  2. Add the egg yolk, vinegar, and ice water and continue to mix until the dough comes together.
  3. Divide the dough into two, wrap in plastic wrap or a sealed container, and chill for 30 minutes. Use the dough right away, or you can freeze it for later use.

Ways to use this rye pie crust

Free-form tarts or galettes that work well with this crust:

Looking for dessert recipes?

Outside of this rye pie crust recipe, here are a few more of our favorite dessert recipes on A Couple Cooks!

This rye pie crust recipe is…

Vegetarian

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Tart Cherry Chocolate Galette | A Couple Cooks

Rye Pie Crust Recipe


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  • Author: a Couple Cooks
  • Prep Time: 15 mins
  • Cook Time: 0 minutes
  • Total Time: 15 mins
  • Yield: 2 10-inch tart crusts 1x

Description

With a rise in popularity of whole-grain pie crusts, this rye pie crust recipe is perfect for a free-form tart or galette: the rye flour adds a nutty flavor.


Scale

Ingredients

  • 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

Instructions

  1. 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.)
  2. 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.
  3. 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.

Notes

Adapted from Organic Life

  • Category: Dessert
  • Method: Baked
  • Cuisine: French

Keywords: Rye pie crust recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

3 Comments

  • Reply
    Allyson (Considering The Radish)
    February 6, 2017 at 11:30 am

    Rye pie crusts= best pie crusts. And this recipe looks much easier than my default.

  • Reply
    Kirsti
    February 7, 2017 at 6:52 am

    This pie crust recipe looks and sounds delicious! I love rye so I can’t wait to try this out! Pinned ;)

  • Reply
    Lynn
    February 12, 2017 at 4:59 pm

    I just like saying the words “Rye Pie”

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