Makes 2 pie crusts
Ingredients
- 2 – 9 in deep dish pie pans
- 1 pkg. active dry yeast
- 1 tsp. honey
- 3/4 cup warm water
- 1 cup all-purpose flour
- 1 1/3 cup med. rye flour
- 1 tsp. salt
- 2 tbsp. dark molasses
- 2 tbsp. vegetable or olive oil
Preparation
Dissolve yeast and honey in 1/4 cup warm water and set aside until yeast foams.
Place both flours in a large bowl. Add yeast mixture, salt, molasses, oil and 1/2 cup water and stir to combine. Turn dough out into a floured board and knead until dough is smooth, about 5 minutes.
Place dough in an oiled bowl, turning so that top of dough is lightly covered with oil. Cover with towel and let rise in warm place until doubled in bulk, about 1 hour.
Cooking
Preheat oven to 350 degrees. Remove dough from bowl and half. Each half should be a in between baseball and softball in size. Roll that out with a rolling pin on a floured surface until it’s about 1/4″ thick, round and a little bigger than the pie pans. Coat the pie pans with a little brush of the oil and drop in the rolled dough. Make ridges around the edge of the pan and remove any excess. Using a fork poke some holes through the dough in the bottom of the pans to allow for any trapped air to escape during cooking.
Place in the oven and bake for about 20 minutes or until the dough starts to turn a light brown. Remove and allow to cool before putting your quiche filling into the pan.