Page 114 - Pie Squared

RYE CRUST

For a Double- or a Single-Crust Slab Pie

The addition of rye flour makes a tangy crust with a more
pronounced grain flavor than one made entirely from all-purpose
flour. I developed this crust initially for “The Reuben” Slab Pie (here),
but once I tried it with the sweet berries of summer (here), I was sold

on its adaptability, from savory to sweet. If you’re looking for a crust
with a little character, give this one a try. Whole grains can make for
a dense crust, so I add vodka to pump up the flakiness and
shortening to help with the lift. (See here to make the dough by hand

or in a stand mixer.)

FOR A DOUBLE CRUST

1¾ cups plus 1 tablespoon (225 g) all-purpose flour

1 cup (100 g) rye flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) Spectrum or other vegetable shortening, cubed and
frozen for 20 minutes

½ teaspoon kosher salt

½ cup (120 ml) ice water
3 teaspoons ice cold vodka, optional

FOR A SINGLE CRUST

1 cup (120 g) all-purpose flour
⅜ cup (40 g) rye flour

4 tablespoons (56 g) unsalted butter, cubed and frozen for 20 minutes

4 tablespoons (56 g) Spectrum or other vegetable shortening, cubed and