Cheddar, Rye, & Everything Spice Pie Crust
This buttery, flaky pie crust is enhanced with nutty rye flour, sharp cheddar, and a hint of everything spice for extra depth of flavor. Perfect for savory pies, hand pies, quiches, or galettes, this crust balances richness with a subtle tang from the cider vinegar water.
Ingredients
1½ cups (180 grams) all-purpose flour
⅜ cup (45 grams) rye flour
¾ teaspoon (3 grams) sugar
¾ teaspoon (4.5 grams) salt
¾ cup (170 grams) ice-cold butter, cut into cubes
⅛ cup (28.5 grams) grated cheddar cheese
2 tablespoons (12 grams) everything spice blend (get the recipe here)
⅜ cup (90 grams) cider vinegar water (see below)
Cider Vinegar Water (Make a Batch & Store in the Fridge)
1 cup (240 grams) water
2 tablespoons (30 grams) apple cider vinegar
Instructions
Prepare the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, rye flour, everything spice, sugar, and salt.2. Incorporate the Butter
Add the cold butter cubes to the flour mixture, ensuring each piece is coated in flour. Using a bench scraper, cut the butter into smaller ½-inch cubes. Work quickly with your hands to break up any large chunks while keeping the butter cold.
3. Cut in the Butter
Switch to a pastry blender and begin cutting the butter into the flour. Instead of focusing on one spot, move the blender around, slicing through the butter each time to maximize efficiency. If the pastry blender becomes clogged, use your fingers or a butter knife to clear it. Continue blending until the butter is in pea-sized pieces, and the mixture resembles coarse crumbs, similar to grated Parmesan cheese. Toss your shredded cheddar in the dough at this point.
4. Add the Liquid
Pour in the ice-cold vinegar water all at once. Using the bench scraper, mix by scraping from one side of the bowl to the other until the liquid is absorbed. At this point, no visible pools of liquid should remain.
5. Bring the Dough Together
Using your hands, scoop up the dough and press it firmly down onto the rest of the mixture. Rotate the bowl a quarter turn and repeat—scoop, press, and turn—until the dough forms a cohesive mass.
6. Incorporate Any Dry Bits
Gently work in any dry, floury pieces from the bottom of the bowl. Once everything is evenly combined and the dough holds together, stop mixing. Overworking will lead to a tough crust.
7. Shape and Chill
Transfer the dough onto a lightly floured surface. Use the bench scraper to divide it into two equal portions. Gently pat each portion into a 2-inch-thick disc, making sure to press in any broken edges. Wrap the dough tightly in plastic wrap, sealing it well to prevent drying.
8. Refrigerate
Chill the dough for at least 2 hours or ideally overnight. The butter should be firm and cold when you roll it out—this ensures a flaky texture.
9. Storing for Later
Refrigerator: Store the dough for a few days, tightly wrapped.
Freezer: Freeze for up to 1 year. When ready to use, thaw in the refrigerator one day before rolling out.
If making only one pie, wrap the second disc separately and store it for later.
Pro Tips for a Flaky Pie Crust
Keep everything cold. Cold butter creates steam pockets when baked, leading to a flaky crust.
Don’t overwork the dough. Too much handling can develop gluten, making the crust tough.
Resting is key. Chilling allows the flour to fully hydrate and prevents shrinkage during baking.
Now you're ready to roll out the perfect buttery, flaky pie crust for any sweet or savory pie or galette. Use this crust for savory hand pies, quiches, or your favorite rustic tart!
