Brown Butter Rye Pie Dough is the pie dough that will take your pies to the next level. I created this dough specifically for my Deep Dish Brownie Pie, but it would be amazing with any type of pie. This recipe is for a single, bottom pie dough. If you are making a fruit pie and want a top crust, simply double this recipe.
How to Make Brown Butter Rye Pie Dough
Making pie dough is not difficult. Neither is making Brown Butter Rye Pie Dough.
Brown the Butter
I won’t go into detail here since I already have a post all about Brown Butter. Check that post out for all you need to know about brown butter and how to make it.
Once you brown the butter, let it cool to room temperature, which shouldn’t take more than a half hour. Then pop it into the refrigerator for at least an hour. You can keep it in the refrigerator for up to one week.
Whisk the Dry Ingredients
In a medium bowl, whisk together the all purpose flour, rye flour, sugar and salt. Don’t just give it a quick whisk. Really make sure all the dry ingredients are well distributed.
Cut in the Cold Brown Butter
You can remove the cold brown butter from the refrigerator approximately 15 minutes beforehand, but I usually work with it directly from the refrigerator. (Nerd alert: The butter will not be quite as hard because it no longer contains any water. You dehydrated it by cooking it to the brown stage. At this point, it is mostly all fat, which is easier to work with cold than a regular stick of butter.) Cut the butter into quarter inch cubes. Using your fingertips, toss the butter pieces in the flour mixture, coating each piece well. Press pieces of butter between your index fingers and thumbs and continue tossing and coating. You should end up with lots of little butter pieces.
Slowly Add Ice Cold Water and Toss
Rye flour absorbs more water than all purpose flour. Therefore, this pie dough requires more water than one made with just all purpose water. Start with 4 tablespoons of ice cold water. By ice cold, I mean water literally sitting in ice. Make sure not to get any ice in the dough.
Make a well in the center of the bowl and add the water into the well. Toss the flour mixture towards the center to hydrate the flour mixture. Once all the water is distributed, make another well, add another tablespoon of ice cold water, and continue tossing. Keep repeating just until a dough has formed, usually around 7-8 tablespoons of ice cold water.
Wrap in Plastic and Refrigerate
Drop the dough from the bowl onto plastic wrap. Using the plastic wrap, shape the dough into a disc and place in the refrigerator for at least 30 minutes and up to 48 hours.
Roll Out and Crimp
While you can certainly roll your dough out on a lightly floured countertop, I like using a large silpat. I still use light flour on it, but it is super easy to roll dough on and makes for easier clean up.
In terms of crimping, make sure you roll the dough out so you have approximately 1 inch of dough hanging over the sides of the pie dish once you place it in the dish. If there is more than 1 inch, trim it. Tuck the overhang part into the dish, so there is approximately 1/2 inch of dough above the edge of the dish. Then you can crimp away. The dough will shrink slightly in the oven, which is why the dough should reach above the edge of the dish.
Brown Butter Rye Pie Dough
- 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
- In a mixing bowl, whisk together the flours, sugar and salt, making sure they are fully combined.
- 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.
- 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.
- 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.