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.)
133gramsall-purpose flour(1 cup plus 2 Tablespoons)
77gramsrye flour(¾ cup)
½teaspoonfine sea salt(or table salt)
113gramsrefrigerator cold unsalted browned butter(cut into ¼ inch pieces)
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.