1 cup all-purpose flour
1/2 cup rye flour
Pinch of salt
2 tablespoons brown sugar
6 tablespoons cold unsalted butter
2 tablespoons ice water or as needed
Combine the all-purpose flour, rye flour, salt, and brown sugar in a medium bowl. Rub in the butter with your fingers until you have a consistency like fine breadcrumbs.
Gradually stir in just enough water until the dough comes together. Form into a disk, wrap with plastic, and refrigerate for at least an hour before using.
USED in
Sheogoraths Strawberry Tarts
Snowberry Crostata
