100% Rye Buttery Flaky Pastry Dough

Revisionist baking Method Monday

Flaky Buttery 100% Rye Dough 

    This dough is super flaky with a delicate buttery flavor. The rye flour makes a perfectly rollable dough, but keep everything cold  because once the butter's soft it’ll stick and become unmanageable. ​

Makes enough for 2 single-crusted pies
or 1 double-crusted pie

Ingredients
2 ⅓ cups /315 grams light rye flour
½ teaspoon sea salt
1 teaspoon baking powder
2 tablespoons ground flaxseed/ 13 grams
2 sticks/ 226 grams unsalted butter cold and cut into a small dice
2 large eggs slightly beaten

If you can make this dough in the food processor.
​It allows the butter to stay cold and at the perfect size, but don’t over process.

Instructions
Combine all dry ingredients in Food Processor and spin
Add butter in a small dice and pulse about 8 times. The butter should be the size of lentils in the flour.
Add eggs to Food Processor
Pulse again until dough almost forms a ball, don’t pulse too much or the butter pieces needed for flakiness will become too small
Put dough into a bowl and press together into
2 balls/ form each into a flat disk/wrap and chill for 1 hour before rolling. 

Plan Ahead
This dough keeps in the fridge for three days.
Chef Notes
Make the dough up to the point where you add the eggs. Put in freezer bags and label.
When you need pie dough, bring out the chilled  flour/butter bags and quickly add the two eggs in Food Processor--no need to further chill.    
Why rye for  a pie dough?
It’s a whole grain, and I love its more complex flavors paired with fruit and savory.

Painting and pastry Camp Today!

FEAST Folk Arts and Food Camps

    In a couple of hours, 10 young people between the ages of 8-13 will arrive with sunhats and water bottles, eager for a day of learning to paint with acrylics and make delectable pastries.
    I’m starting our week off, and maybe their first pie dough experiences with this Flaky Buttery 100% Rye Dough. It’s a great dough, as it says buttery and flaky. It rolls nicely, so they’ll get to create all sorts of fancy edges and tops on their individual fruit pies.
    I can’t wait, and I know they’re excited. Luckily our weather here in the Pacific N.W. will be in the 70’s and overcast all week. Camp’s held outside, so I was hoping for cooler days.       We have a pastry studio and a painting studio all set up and ready to go….   

TO Love Gluten Free Pastry Doughs and more