Saturday Night Rye

January 21, 2014

At least one Saturday every month, when the stars align and all my friends have a night off, we get together and watch horror movies. Typically on these nights everyone brings some sort of snack and probably a bottle of wine to share. Since I made it my New Year’s Resolution to eat more pie, that is exactly what my friend Melissa and I made. Here is a hearty pie crust recipe that will work out well with any filling you choose to add. I used good ol’ fashion cherry filling, but feel free to use whatever you wish and let me know how it turns out!

Saturday Night Rye Crust
TOTAL TIME: 2.5 hours
YIELD: 8 Slices
1 1/3 cups all purpose flour
1 1/3 cups rye flour
1/2 teaspoon salt
1 Tablespoon sugar
8 ounces cold unsalted butter
1/2 cup ice water (or more if necessary)
1 1/2 teaspoon apple cider vinegar
1 egg and extra sugar for crust stopping
Additional Toppings: Whipped cream or ice cream
1. In a very large bowl, mix together the flour, salt and sugar.
2. Cube the cold butter into pieces that are about a 1/2 inch in size.
3. Add the butter to the flour mixture and grind it in with your fingers, breaking it up into smaller pieces.
4. Combine water and apple cider vinegar into a cup.
5. Gradually add the water/vinegar to your flour, mixing it together with a spatula or a Kitchen Aid mixer. Do NOT over work the dough, chunks of butter are good because they will evaporate while baking and leave your crust light and flaky. If you don’t think it is mixed enough, then add more water a tablespoon at a time.Your dough should stay together when it is squeezed, even though it may still be a little dry.
6. Put all that yummy dough onto a sheet of plastic wrap and flatten it with your hands. Then fold it in half once, flatten it slightly, and fold it in half again. It will look somewhat like a square. This will create layers in your crust, once it is baked it will be light and flaky!
7. Wrap the dough in plastic wrap and put it in the fridge for an hour.
8. Once it is properly chilled, cut the dough in half and roll out the bottom portion with a rolling pin and place it in the pie pan.
9. Dump in that delicious filling.
10. Roll out the top half and place that portion over the filling.
11. Cut the excess dough from around the edges of the pan and crimp the crust with a fork. Cut some slits in the top of the pie.
12. Preheat your oven to 400 degrees, then put your entire pie in the freezer for about 15 minutes.
13. After the pie has been chilled again, beat one egg and rub it all over the top of your pie, then sprinkle a thin layer of sugar onto the crust as well.
15. Place your pie on a baking sheet (to catch any spills) and bake on the lowest rack of the oven for 15 minutes. Then lower your oven temperature to 375 degrees and bake for another 35-45 minutes.
16. Take it out, let it cool, and love it!
SHOPPING LIST: rye flour, all purpose flour, sugar, apple cider vinegar, salt, unsalted butter, and 2 cans of pie filling.
I hope you find this pie crust as delicious as my friends and I did!
Bake on,

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