Go Back
+ servings

Brown Butter Rye Pie Dough

4.96 from 25 votes
Prep Time 15 minutes
Refrigerating time 30 minutes
Total Time 45 minutes
Servings 16 pie slices
Calories 53
Up your pie game with this delicious brown butter rye pie dough. (This recipe makes enough dough for 1 9-inch diameter pie plate. To add a top crust, double this recipe.)


  • 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.



This makes enough dough for 1 deep dish pie crust. For a top layer, just double the recipe. 
Calories: 53kcal
Course: Dessert
Cuisine: American
Keyword: Brown Butter, rye


Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Calcium: 3mg | Iron: 1mg