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Flaky Rye Pie Crust
75 g / v. scant 2/3 cup rye flour
175g / 1 1/2 cups unbleached all-purpose flour
1/4 teaspoon fine grain sea salt
8 oz / 1 cup salted butter
1/3 cup / 80 ml cold water or beer
You can make the crust using the quick and popular food processor technique.
BUT I always make it by hand, using the above ingredients, and this technique.
If you like a super-puffy crust, do the folding in Pim's instructions 4x. I
usually like mine less so, and fold & roll just 2 or 3 times, depending on how
the dough is feeling. The pie in the photo was 3x.
Berry Pie Filling
2/3 cup / 3.5 oz / 100g natural cane or brown sugar
1/3 cup / 1.5 oz / 45 g flour (apf or wwp)
1/4 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
2 sprigs thyme (prefer. lemon thyme) ~ 1/2 t.
2 pounds of berries, (see head notes)
2 tablespoons lemon juice
2 tablespoons butter
1 egg plus 1 tablespoon water, whisked
Large grain sugar, for sprinkling
Preheat your oven to 425F / 220C, with a rack in the bottom third. Roll out
your pie crust - top and bottom - on a flour dusted counter. I tend to work the
edges a bit first (particularly if I'm getting cracks) - roll and turn, roll
and turn, dusting with flour when necessary. Flip once or twice. Work quickly
and keep the dough moving. Place between unbleached parchment paper or Silpats,
and refrigerate while you make the filling. If you're nervous about rolling out
the crust, have a look at the second part of Melissa Clark's video. See how
she's not super fussy? Channel some of that. If you need an extra confidence
booster, read this. It's o.k. if your dough doesn't roll out into a perfect
circle - you can patch and pinch later if needed. Just shoot for 11 or 12-inch
inch rounds.
Make the filling by combining the sugar, flour, salt, cinnamon, and thyme in
large mixing bowl. Add the berries, and toss gently until well combined. Set
aside.
Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into
place without stretching. You want about an inch of dough extending past the
rim of the pie plate, trim a bit with scissors or a sharp knife if needed.
Fill the crust with the berries, drizzle with lemon juice, and dot with the
butter. Brush the rim of the bottom crust with a bit of egg wash, then top with
the other piece of pie crust. Trim the top crust a bit if needed, then press
the top and bottom crusts together at the edges. Working around the rim, tuck
the overhanging dough under itself, and crimp with a fork or flute using your
fingers (see picture up above). Brush the crust with more of the egg wash, cut
a few slits into the top, and place in the oven for about 45 minutes - until
the crust is deeply golden. Check your pie regularly after 25 minutes. If you
need to foil the edges of the pie - pull it out and do so - this way the edges
wont get too dark and dry. I don't have to foil in my oven for this pie, even
at this temp, but your oven might be a bit different. I also sprinkle with
large-grain sugar about 25 minutes in - for a little extra crunch and
sweetness. Let cool a bit, slice and serve.
Serves 8.
Prep time: 90 min - Cook time: 45 min