You can use exclusively Flourist Whole Grain Rye Flour in this recipe, it's rich in flavour and lends a distinct aroma to the pastry dough.
Rye Pastry Dough
1 2⁄3 cup (230g) Flourist Whole Grain Rye Flour
1 cup (124g) Flourist Sifted Red Spring Wheat Flour
1/2 tsp salt
1 cup (227g) butter, cold and cut into cubes
1 tbsp apple cider vinegar
1/2 cup ice cold water, or as needed
Yield: dough for 2 single crust pies, 1 double crust pie or 4 medium galettes
Tip: One of the keys to flaky pastry is keeping all the ingredients, including your tools, as cold as possible. Leave them to chill in the refrigerator before you start your work.
Combine flours and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.
Add cubed butter to the flour and toss lightly with your hands to coat. Use a pastry blender to cut the butter into the flour until it resembles very coarse meal. Butter pieces should should vary in size, ranging from a pea to a nickel, with each piece of butter coated in flour.
A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle towards the flour mixture. Use your hand or a fork to flick the flour mixture towards the center of the bowl, rotating the bowl as you go. Repeat with 6 tbsp of liquid. The flour mixture should start forming larger clusters.
After adding 7 tbsp of liquid, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough liquid has been added. If it easily breaks apart, continue adding 1 tbsp of liquid at a time, checking the consistency after each addition until the just dough holds together. Add liquid sparingly.
Form into two circular discs and individually with plastic wrap. Chill for at least 1 hour before using, preferably overnight.
This dough can be made for storage in the fridge for 4-5 days. Freeze it if you plan to keep it for longer than that. Defrost on the counter prior to use, and then use as directed based on your recipe.
Comments
Thank you for the delicious recipe. It was perfect so tender. I searched a lot to find you guys as I want to use mostly whole grain flours that I mill myself. I had never used rye in a pie dough… wow! I am used to the Red Fife. I made two quiches with it… ham, brocoli and cheese… it was so good and the crust so tender. As per my recipe, I pre-baked the crust… then pour my mixture snd cooked it as mentioned. Again, wonderful recipe! I will try as many as I can! And thank you so much for explaining the difference between sifted and non sifted whole wheat flours in regard to their use in your guide by on your flours. 🥰
Hi Nicole! Yes, you can use a food processor for any of our pastry dough recipes. Just be sure to take it very slowly while adding the liquid and be careful not to over mix! I find the pulse setting works better than letting it run.
Hi! Can I make this (or any of the other) pastry dough recipes in a food processor? Also, do you have one you think would work particularly well for a quiche? Thanks!
This was a lovely pastry dough. Made Blueberry pie and the rye flour added so much flavour to the pie crust!