Like spelt, rye is a one of Scandinavia's hallmark grains, cultivated since the Middle Ages. Its robust, nutty flavor is perfect for making pie crusts for rustic savory pies and quiches. Be sure to add dill, caraway, or fennel seeds to complement whatever particular filling you choose to use in your pie (for example, caraway is delicious when used in ham and cheese quiches; either dill or fennel enhance seafood pies). This recipe makes 2 pie crusts (enough for one 9" or 10" double-crust pie).

See Also

Basic Spelt Pie Crust

Apple-Lingonberry Pie (Spelt Crust)

Karelian Pastries (with Rice)

Ingredients

• 1 cup rye flour
• 1 cup all-purpose flour
• 1 tsp. salt
• 1 tsp. dill, caraway, or fennel seeds
• 2/3 cup butter, diced and chilled
• 6-7 Tbsp. ice water

• Prep Time: 35 minutes

• Total Time: 35 minutes
• Yield: 2 rye pie crusts

Preparation

Use a balloon whisk to "sift" together the rye flour, all-purpose flour, salt, and seeds in a mixing bowl. Cut the butter into the mixture (using your fingers, a pastry blender, or two knives) until the mixture has the texture of small bread crumbs. Using a fork, add the ice water, one tablespoon at a time, just until the pastry is soft and pliable and pulls away from the side of the mixing bowl.

Divide the pastry dough in half, pat each half into a circular "pancake" (about 1" thick), then cover each half with plastic wrap.

Refrigerate for 30 minutes before rolling out for use.

Per Serving: Calories 327, Calories from Fat 192, Total Fat 21.3g 33%, Saturated Fat 13.1g 65%, Cholesterol 54mg 18%, Sodium 534mg 22%, Total Carbohydrates 30.8g 10%, Dietary Fiber 5.5g 22%, Protein 5.4g, Vitamin A 13% , Vitamin C 0%, Calcium 3%, Iron 13%

Please follow me as I explore the latest trends and developments in the exciting New Nordic Cooking Movement on Twitter~ Friend me and let's share favorite Scandinavian recipes and cooking tips on Facebook!