Foolproof Rye Dough for Single-Crust Pie
Appears in Cook's Illustrated September/October 2018
Once you truly understand how pie dough works, incorporating the flavors and textures of whole-grain flour makes perfect, delicious sense.
WHY THIS RECIPE WORKS
Our goal was to create a whole-grain pie dough that baked up tender and flaky instead of delicate and crumbly—the typical issues with crusts made with even a portion of whole-grain flour. These problems stem from the fact that whole-grain f...