Flaky Rye Flour Pie Crust Recipe With Butter

Whether you are making savory pies or sweet pies, this Flaky Rye Flour Pie Crust Recipe With Butter is the one you need. Rye crust is simple to make and adds the perfect nutty flavor to any pie you are working on. This dough can either be made by hand with a pastry blender or your hands, or even in a food processor to speed the process.  I LOVE pies and have worked hard to develop delicious, flaky whole grain pie dough. 

More rye flour recipes

• Delicious rye dinner rolls
• Marbled rye bread recipe
• Rye bagel recipe
• 100% rye bread recipe
• Rye chocolate chip cookies
• Salted rye flour brownies
• Rye flour buttermilk waffles
• Cinnamon Rye flour scones
• Chocolate rye cookies
• Rye flour blueberry muffins

Different types of rye flour

Rye is considered a "specialty grain" but it happens to be one of my favorites. I love the taste of dark rye and the bakes it makes too. This pie crust is no exception. 

One thing to note about rye flour in the Unites States- if you are not milling your own grains, is there is not consistency in rye types from different brands. This means the big players- Bob's Red Mill, King Arthur, etc rye flour will each look and feel different from the other brand. In Europe where rye flour is so common, it is much more consistent and standardized. But, for the sake of simplifying, here is an overview of what to expect. 

1. Dark Rye Flour:
   • Description: Dark rye flour is made from the entire rye kernel, including the bran and germ, which gives it a darker color and a stronger, more robust flavor compared to light rye.
   • Uses: It is often used in traditional European bread recipes, such as German and Scandinavian-style rye breads. Dark rye flour provides a dense texture and a distinctive, hearty taste. This is what I will be using in my recipe. 
2. Light Rye Flour:
   • Description: Light rye flour is made from the inner part of the rye kernel, with the bran and germ removed. This results in a lighter color and milder flavor compared to dark rye flour.
   • Uses: Light rye flour is commonly used in recipes where a lighter texture and a less pronounced rye flavor are desired, such as in some types of sandwich bread or rolls.
3. Medium Rye Flour:
   • Description: As the name suggests, medium rye flour falls between dark and light rye flours in terms of color and flavor. It contains a moderate amount of bran and germ.
   • Uses: Medium rye flour is versatile and can be used in a variety of recipes, providing a balance between the robustness of dark rye and the milder taste of light rye.
4. Whole Grain Rye Flour:
   • Description: Whole grain rye flour is made from the entire rye kernel, including the bran, germ, and endosperm. It retains more nutrients and fiber compared to refined rye flours.
   • Uses: Whole grain rye flour is a healthier option and can be used in various recipes, such as bread, pancakes, and muffins, where a nutty flavor and a denser texture are desired.
5. Pumpernickel Flour:
   • Description: Pumpernickel flour is coarse meal whole rye flour, often made from a specific type of rye grain. It is typically dark in color and has a strong, earthy flavor.
   • Uses: Pumpernickel flour is commonly used in traditional German pumpernickel bread recipes, known for its dense texture and rich taste.

Ingredients

• Rye flour- You really can use any of the flour listed above- they will give great results. In my photos, you will notice I am using dark rye flour. I mill my own flour, so it is the dark rye that is whole grain. If you want a lighter, milder flavor, go for a light rye flour or medium rye flour. 
• All-purpose flour- If you are making the recipe that uses a blend of flour, you will use all-purpose with rye flour. 
• Salt- Kosher salt is the salt I use for mine. 
• Butter- You can either use unsalted or salted for this pie crust recipe. Whatever you use, make sure it is COLD BUTTER.
• Ice water- Using ice water is so important as you want the dough to stay chilled until it hits the oven. 

How to make 100% rye flour pie dough

Mix the flour and salt together in a medium-sized bowl. Cut the butter into ½-inch pieces. Add it to the flour mixture and with your hands or pastry cutter, break the butter cubes into small pea-sized pieces. 

To this, add the ice water and mix. Next, pour in an additional tablespoon or 2 of ice water as needed. You don't want the dough to be wet, but hydrated. 

PRO TIP: Rye flour absorbs more moisture than almost all whole grain flour, so know you will have to add more than you might expect. 

Knead a couple of times, then divide the dough in half, form into a 4-inch disk and wrap each disk in plastic wrap. Place in the fridge and let it chill for at least 1 hour before using. 

How to make a rye flour blend pie dough

The process for making a blend rye pie crust is the same as the process for making the 100% rye pie dough. 

Combine the flour- both rye and all-purpose with salt. Mix. Add the ½-inch chilled butter pieces. 

Break up the butter into pea-sized pieces. Add the cold water (ice water) and mix. Knead a couple of times until it all comes together. 

Divide the dough in half and wrap each half in plastic wrap. Chill the dough in the refrigerator for at least 1 hour before using. 

How to blind bake rye pie crust

1. Prepare the Pie Dough:
   • Roll out the pie dough on a lightly floured surface, be sure it is a few inches larger than the pie pan, you want to have an overhang that you can tuck under when you are shaping. 
2. Preheat the Oven:
   • Preheat your oven to the temperature specified in your pie recipe. I like to blind bake at 385-395 degrees. 
3. Place the Dough in the Pie Dish:
   • Gently transfer the rolled-out dough to your pie dish, pressing it against the bottom and sides. Trim the excess so there is about an inch all the way around. Tuck the extra under and crimp edges as you like. 
4. Prick the Bottom:
   • Use a fork or sharp knife to prick the bottom of the pie crust. This helps prevent air bubbles from forming during baking.
5. Chill the Dough:
   • Place the pie dish with the dough in the refrigerator for about 15-30 minutes. This helps the dough firm up and reduces shrinkage during baking.
6. Prep Parchment Paper:
   • Cut a piece of parchment paper large enough to cover the entire pie crust.
7. Add Pie Weights or Beans/Rice:
   • Place the parchment paper over the pie crust and fill it with pie weights, dried beans, or rice. The weights help the crust maintain its shape during baking.
8. Bake:
   • Place the pie dish on the center rack of the preheated oven and bake for about 15-20 minutes. This initial baking time with the weights is known as the "blind bake."
9. Remove Weights and Paper:
   • Carefully remove the parchment paper with the weights. If you use beans or rice, you can save them for future blind baking.
10. Continue Baking:
    • Return the crust to the oven and bake for an additional 5-10 minutes or until the crust is lightly golden. Keep an eye on it to prevent over-browning.
11. Cool:
    • Allow the blind-baked crust to cool completely on a wire rack before adding your pie filling.

Tips for making the best flaky pie crust

1. Use Cold Ingredients:
   • Keep your butter or shortening cold. Cold fats in the dough create steam when baked, resulting in flakiness. Cut the fat into small pieces and refrigerate it before using.
   • Use ice-cold water for the liquid in your dough. This helps maintain the temperature of the fats in the dough and helps with the tender crust that is flaky.
2. Handle the Dough Gently:
   • Overmixing or overworking the dough can lead to a tough crust. Mix the ingredients just until they come together, and handle the dough as little as possible.
3. Chill the Dough:
   • After mixing the dough, refrigerate it for at least 30 minutes before rolling. This allows the fats to solidify and makes the dough easier to handle.
4. Rolling Technique:
   • Roll out the dough on a lightly floured surface. Turn the dough frequently to ensure even rolling and prevent sticking.
   • Roll from the center outwards in all directions to maintain an even thickness.

Pie recipes to use your rye pie crust with

Apple pie is a classic pie, but my apple blueberry pie is even better! You can also use this pie crust to make this blueberry pie that is not runny- my favorite kind. My husband's favorite is chocolate pecan pie and it is on our table for every holiday. If you want a savory pie, how about using it for this Mediterranean quiche recipe?? Using this as galette dough will also allow you to make this yummy raspberry galette or ham and cheese galette. 

Other pie dough recipes to try

Flaky Rye Flour Pie Crust Recipe With Butter

Amy Sandidge

If you love rye flour and want the perfect pie dough recipe, this flaky rye flour pie crust recipe with butter is the one you need! It is so easy to make and creates the perfect pie.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 2 pie crust

Ingredients

  

1x2x3x

100%rye flour pie dough

• 2 ½ cups rye flour
• 1 teaspoon salt
• 14 tablespoons chilled butter
• ¾ cup ice water- plus more as needed

Rye blend pie dough

• 1 cup rye flour
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 14 tablespoons chilled butter
• ⅔ cup ice water

Instructions

 

• Mix the flour and salt together in a medium-sized bowl. Cut the butter into ½-inch pieces. Add it to the flour mixture and with your hands or pastry cutter, break the butter cubes into small pea-sized pieces.
• To this, add the ice water and mix. Next, pour in an additional tablespoon or 2 of ice water as needed. You don't want the dough to be wet, but hydrated.
• Knead a couple of times to finish the dough. Divide it in half and form disks. Wrap each disk in plastic wrap and place in the fridge for at least 1 hour.
• This will hold in the fridge for up to 3 days, or place the wrapped disks in freezer-safe bags and it will hold for up to 3 months.

Video

Keyword pie crust, pie dough, rye flour

Tried this recipe?Let us know how it was!

• Pie
• Baked
• Rye Flour