Ingredients
1 1/4 cups unbleached all-purpose flour
1/4 cup rye flour
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 tablespoons cold unsalted butter, cut into pieces
Preparation
In a food processor, pulse together both flours, salt, and pepper. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add 1/4 cup ice cold water; pulse until mixture holds together when pressed between your fingers (it should not come together in the machine).
Turn out onto a piece of plastic wrap. Knead once or twice to form a dough. Shape into a rectangular disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days (or freeze up to 3 months).
