Best 5 Rye Crust For Savory Pies And Pastry Adapted From Recipes
# Rye Crust for Savory Pies and Pastries
Rye flour adds a distinctive flavor and texture to savory pies and pastries. It has been used for centuries to make everything from traditional meat pies to hearty vegetable tarts. This versatile crust can be used for both single-crust and double-crust pies, as well as turnovers and galettes. The recipes below provide step-by-step instructions for making a flaky, flavorful rye crust that will elevate any savory filling.
## 1. Rye and Whole Wheat Pie Crust:
This classic recipe combines rye and whole wheat flours to create a rustic and flavorful crust. The addition of butter and shortening creates a tender and flaky texture, while the rye flour adds a nutty flavor.
## 2. Rye Crust with Caraway Seeds:
Caraway seeds add a warm, slightly spicy flavor to this rye crust. They pair well with fillings such as sauerkraut, cabbage, and pork. This crust is perfect for making traditional German and Eastern European pies.
## 3. Gluten-Free Rye Crust:
For those with gluten sensitivities, this gluten-free rye crust is a delicious option. Made with a combination of almond flour, oat flour, and tapioca flour, this crust has a slightly crispy texture and a mild rye flavor.
## 4. Rye and Buckwheat Crust:
Buckwheat flour adds a slightly nutty and earthy flavor to this rye crust. It is a good choice for those looking for a healthier alternative to traditional wheat flour. This crust is perfect for making savory galettes and tarts.
## 5. Rye and Sweet Potato Crust:
This unique crust combines rye flour with sweet potato puree. The sweet potato adds a natural sweetness and moisture to the crust, making it perfect for pies with sweet and savory fillings, such as apple pie or pumpkin pie.
With its distinctive flavor and texture, rye crust is a versatile and delicious option for savory pies and pastries. Whether you are looking for a classic recipe or a gluten-free or healthier alternative, these recipes provide you with everything you need to create a perfect rye crust for your next culinary creation.
RYE PIE CRUST
A savory pie crust with a special flavor and texture from rye flour.
Provided by Eileen Gray
Categories Pies & Tarts
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine the all purpose and rye flour with the salt, pepper and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Knead the dough just until it comes together.
- Wrap the dough and refrigerate for at least 2-3 hours before using.
Nutrition Facts : Calories 374 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 25 grams fat, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1.5 oz, Sodium 383 grams sodium, Sugar 2 grams sugar
RYE CRUST FOR SAVORY PIES AND PASTRY (ADAPTED FROM RECIPE 243072
applydapply has kindly allowed me to post this rye version of her Recipe #243072 This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.
Provided by Chocolatl
Categories Savory Pies
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
- Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
- 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.
- Remove from bowl and form into two balls.
- Flatten each ball slightly.
- Wrap in plastic wrap and chill for about 10 minutes.
- On a lightly floured surface, roll each ball out into a circle.
- Use in any savory recipe that calls for pie crusts.
RUSTIC RYE BREAD
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
SAVORY PIE CRUST
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield One 9- or 10-inch pie shell
Number Of Ingredients 5
Steps:
- Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
RYE PIE CRUST
Make and share this Rye Pie Crust recipe from Food.com.
Provided by Kate S.
Categories Savory Pies
Time 20m
Yield 1 crust
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°. In small bowl, mix flour and salt. Using a fork, cut in shortening until mixture is the size of peas. Sprinkle with water, one tablespoon at a time. Blend lightly with fork until all flour is moistened. Roll out on a floured board. Carefully lift pastry into pie shell. Prick pastry several times on the bottom and sides with fork. Bake 10 to 12 minutes.
Nutrition Facts : Calories 1044.3, Fat 69.8, SaturatedFat 26.9, Cholesterol 64.8, Sodium 1166.5, Carbohydrate 93, Fiber 8.6, Sugar 0.7, Protein 10.4
Tips:
- To make the rye crust, you will need rye flour, all-purpose flour, butter, salt, and water. You can also add a pinch of sugar if you like.
- The butter should be cold and cut into small pieces. This will help to create a flaky crust.
- When mixing the dough, be careful not to overwork it. Overworking the dough will make the crust tough.
- The dough should be chilled for at least 30 minutes before rolling it out. This will help to make the crust easier to handle.
- When rolling out the dough, use a light touch. Rolling the dough too hard will make the crust tough.
- Before baking the crust, prick it with a fork. This will help to prevent the crust from puffing up.
- The crust should be baked in a preheated oven. This will help to ensure that the crust is cooked evenly.
- The crust is done baking when it is golden brown and firm to the touch.
- You can use the rye crust to make a variety of savory pies and pastries. Some popular options include shepherd's pie, chicken pot pie, and beef stew.
Conclusion:
The rye crust is a delicious and versatile crust that can be used to make a variety of savory pies and pastries. The crust is easy to make and can be tailored to your own personal taste. With a little practice, you can make a perfect rye crust every time.
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