The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Crust in Karelian Pie

Truth Serum's picture
Truth Serum

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!

 

BaniJP's picture
BaniJP

(I lived in Finland for some time)

You kinda just combine all the ingredients, it's not a very sophisticated food. So mix about 2 parts rye flour, 1 part wheat flour, a pinch of salt, 1-1,5 parts water and a touch of oil in a bowl. The dough should be malleable and shouldn't stick to anything really (if it does, add a little wheat flour).

A normal recipe calls for neutral oil but I can imagine it would also be nice with some other, more flavorful fats such as melted butter, animal fat or so.

No need to chill, you can use it right away. But it keeps pretty well, so if you have too much dough, just chill or freeze it until you make the next batch. There is very little gluten in it, so it can't get really chewy over time.

Truth Serum's picture
Truth Serum

so the texture of the crust is chewy and flavorful rather than flaky ?

BaniJP's picture
BaniJP

Since it gets rolled out really thing (maybe 2-3 mm), it's more to hold everything together rather than being the main attraction.

The dough has some resistance, but not so much you really need to chew. Not really flaky since it doesn't get layered or folded. Maybe a bit crispy around the edges.