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100% Rye Buttery Flaky Pastry Dough

8/8/2016

 
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!

100% Rye Buttery Flaky Pastry Dough

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….   
100% Rye Buttery Flaky Pastry Dough

TO Love Gluten Free Pastry Doughs and more 

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Mary L F link
9/21/2019 10:19:13 am

This is my first time making healthy pie crust for the family! It's a family reunion picnic this Sunday, and I'm making Apple pie with Paw paw's and raisins for desert for family members who don'tn want all the gluten. Thanks for this recipe. I have the pie's going in the oven now, Let you know how everything turns out. Crossing my fingers!

Sidonie
9/21/2019 04:05:48 pm

Mary how exciting! Pawpaws, apples and raisins. Please let me know how it went. I also have a completely gluten free pastry dough.

Mary
9/22/2019 07:49:01 am

Thanks Sidonie,
The pie crust came out great! I made 3 Apple, Paw paw and raisin pies. We had company last night and we all had a big slice with ice cream ! Delicious !! I give your recipe a 6 * rating !!!! I will be visiting your website again.


Mary

Judith
1/15/2021 10:25:58 pm

Is this pastry recipe good for quiche

Sido Maroon
1/16/2021 07:46:53 am

It's excellent for quiche.


Comments are closed.

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    Hi I'm Sido Maroon,
    chef, food writer and culinary educator. I cook, teach, and write to bring you into the heart of the kitchen. 

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“One cannot think well, love well, sleep well, if one has not dined well.” 
― Virginia Woolf, A Room of One's Own


  • Kitchen Blog
    • Food Shorts Audio Sunday
    • Revisionist Baking Monday
    • Technique Tuesday
    • Foodwise Wednesday
    • Culinary Curiosity Thursday
    • Local Food Friday
    • Amandine Audio Saturday
  • About
    • Meet the Chef
    • Food Explorer
    • Food Philosophy
    • The Art of Food
  • Recipes
    • Baking >
      • Gluten Free Baking
      • Levain/Sourdough/Fermented
      • Rye
    • Chef's Touch
    • Fermentation >
      • Lactofermentation
    • World Foods >
      • Ethiopian
  • Activism
    • FolkArt and Food Camps >
      • bards and bread camp >
        • Painting and Pastry Camp