Rye Crust in Karelian Pie
I want more technical information before i endeavor the rye crust for Karelian Pie. Are there any folks out there who can give me some helpful hints , before I endeavor this 2 parts clear rye flour, 1 part wheat flour crust,
The main questions
1. what is the ideal Texture
2.do i use fat in the dough
3. should I chill the dough first.
Any other advice would be welcomed!