Brown Butter Rye Pie Dough

🧂 Ingredients

• 133 grams all-purpose flour

  (1 cup plus 2 Tablespoons)
• 77 grams rye flour

  (¾ cup)
• 25 grams sugar

  (2 Tablespoons)
• ½ teaspoon fine sea salt

  (or table salt)
• 113 grams refrigerator cold unsalted browned butter

  (cut into ¼ inch pieces)
• 7-8 Tablespoons ice water

Instructions

• 1 In a mixing bowl, whisk together the flours, sugar and salt, making sure they
  are fully combined.
• 2 Using your hands, toss the pieces of cold browned butter, squeezing them each to
  flatten them a bit. There should be small chunks of butter in the mixture.
• 3 Create a well in the center of the bowl. Add 4 Tbsp. ice cold water into the
  well. Toss the flour/butter mixture to hydrate it with the water. Continue
  making a well in the center and add 1 Tbsp. cold water at a time, tossing after
  each addition, just until the dough forms.
• 4 Drop dough onto plastic wrap and shape into a flattened disc. Refrigerate for at
  least 30 minutes (and up to 48 hours) before rolling out.

Nutrition Info