Rye Crust For Savory Pies And Pastry (Adapted From Recipe 243072

1. 1

   Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.

2. 2

   Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.

3. 3

   Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.

4. 4

   Remove from bowl and form into two balls.

5. 5

   Flatten each ball slightly.

6. 6

   Wrap in plastic wrap and chill for about 10 minutes.

7. 7

   On a lightly floured surface, roll each ball out into a circle.

8. 8

   Use in any savory recipe that calls for pie crusts.

* Per serving · 4 servings · Values may vary.

No additional tips available.