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Whole Wheat Rye Crust

Author Heidi @ Food Doodles


  • 3/4 C whole wheat pastry flour or white whole wheat flour
  • 3/4 C whole grain rye flour
  • 2 tsp sugar
  • Generous pinch sea salt
  • 9 tbsp salted butter chopped into small pieces and frozen
  • 1/3 C ice cold water plus extra if needed


  1. Prepare all your ingredients. Stir together the flours, sugar and salt and place in the freezer. Measure out a little more than 1/3 C cold water and place in the freezer while prepping the rest of your ingredients. Alternatively add ice to make the water super cold instead of leaving it in the freezer. You can also add your bowl and other equipment to the freezer to chill them as you want to keep the pastry as cold as possible.
  2. When ready to make your pastry add the dry ingredients to your food processor and add the butter. Pulse until the butter is chopped into small pieces, about the size of small peas. Pour out the flour mixture into your original bowl. Drizzle in a little less than 1/3 C water and stir with a fork, adding more water only as needed. Use your hands to squeeze the dough together and knead/squeeze the dough just 4-5 times to help it to stick together. Divide into as many crusts as you want to make, wrap in plastic wrap and place in the fridge for 30 minutes before rolling or the freezer up to 3 months.

Recipe Notes

Remember, have all your ingredients and tools cold, work fast, don't over mix and above all, practice makes perfect!