Pie crust, even on savory pies, is always the same; it’s flaky and tastes like butter or is made of crushed up graham crackers or Oreos. This pie crust breaks the mold. It is made with rye flour and caraway seeds and tastes like flaky rye bread. Inside the rye crust, you’ll find corned beef and sauerkraut in a Swiss cheese and Russian dressing sauce. The whole thing is topped with crunchy rye bread crumbles and more cheese. This, my friends, is a Reuben pie – a hearty, meaty, unforgettable meal for anyone who loves the classic deli sandwich.
I got the idea for the Reuben pie from Teeny’s Tour of Pie. I’m beyond impressed with Teeny, the book’s author. She wanted to master the pie, so she took to the road and learned from pie makers in all of the best pie shops in the country. She then put all of the information she learned into a book packed with great recipes and tips! Her pie crust recipe is going to become my new go-to crust! (View on Amazon)
My Reuben pie recipe is adapted from Teeny’s. I modified her whole wheat crust recipe to create my rye crust, switched the mustard in her pie to a more traditional Russian dressing made with ketchup and mayonnaise, and altered the rye topping to get even more of a Russian dressing flavor.
Helpful Pie Products
You could make this Reuben pie recipe as one 9″ pie or five 5″ mini pies. I’m in love with these mini pie pans. The only problem is that they come in a set of four (not 5). You could always get two sets or just use the extra dough and filling to make a little hand pie. (View on Amazon)
A cheaper choice would be these more basic mini pie pans. The pie will be just as tasty! (View on Amazon)
You’ll need rye flour for this recipe. I was able to find mine at Whole Foods. (View on Amazon)
I used a rolling pin cover when I made these pies. It was the first time that I’d worked with one and I couldn’t believe what a difference it made. The dough rolled out so nicely. This could have been due to the dough recipe, but I think the cover had something to do with it. (View on Amazon)
Pie weights are used to keep the pie crust from shrinking or puffing during baking. You can go out and buy pie weights, but you can also just use dry beans or peas. I like to use marbles because marbles make me smile! (View on Amazon)
- 1 1/2 cups all-purpose flour
- 1 cup rye flour
- 2 teaspoons salt
- 2 teaspoons caraway seeds
- 2 tablespoons sugar
- 1 cup unsalted butter cold
- 1/4 cup vodka
- 1/2 cup water cold
Cheese Sauce Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons ketchup
- 1 tablespoon mayonnaise
- 1/4 teaspoon paprika
- 3 ounces shredded Swiss cheese If you are shredding the cheese yourself, it would be easier to buy a block of Emmentaler cheese than to buy the thinly sliced pieces of Swiss cheese. Emmentaler is Swiss cheese.
- 3 slices rye bread
- 1 tablespoon ketchup
- 1 tablespoon mayonnaise
- 1/4 teaspoon paprika
- 2 ounces shredded Swiss cheese for the final bake
Pie Filling Ingredients
- 1 pound corned beef shredded
- 1/2 cup sauerkraut
- cheese sauce from above
- In a medium-sized mixing bowl, mix all-purpose flour, rye flour, salt, caraway seeds, and sugar.
- Cut cold butter into small pieces and very gently mix into dry ingredients until it forms pea-sized crumbs of butter covered in flour. A pastry cutter works great for this. I just use my hands. You want the butter to stay cold so don't massage it too much.
- Add vodka a few tablespoons at a time. Mix into the other ingredients using a rubber spatula.
- Add the water a few tablespoons at a time until the dough can stick together in a large ball. You should still be able to see small dollops of butter throughout the dough. If it's a little dry, add a touch more water until the dough comes together. The dough should be wet and sticky.
- Divide the dough into five equal-sized balls.
- Wrap each ball in plastic wrap and refrigerate for an hour or up to two days if you want to prepare in advance.
- When you are ready to make the pies, preheat the oven to 350 F with the oven rack in the middle position.
- Take out one ball at a time and roll into a roughly 6 inch diameter circle about 1/8 inch thick.
- Transfer the rolled dough to a 5 inch pie tin and gently press it in.
- Leave 1/2 an inch of overhang and trim anything beyond that.
- Fold the extra 1/2 inch under itself and press the edges of the crust down using the tines of a fork to make little lines and crimp the dough together.
- Repeat for the other four pies.
- Put the crust-lined pie pans in the freezer for about twenty minutes. Unlike the effect cold weather has on men, freezing pie crusts helps prevent shrinkage.
- Place the pie pans on a cookie sheet.
- Line the frozen dough with parchment paper or foil and fill with pie beads, dried beans, or marbles.
- Bake for 15 minutes.
- Remove pie weights and parchment/foil and bake for another 10 minutes.
- Remove from oven and cool to room temperature.
Cheese Sauce Instructions
- In a small saucepan on medium heat, melt butter.
- Whisk in flour until fully incorporated (about one minute).
- Whisk in milk, salt, and pepper until the mixture thickens enough to stick to the back of a spoon (5 to 7 minutes).
- Remove from heat and whisk in ketchup, mayonnaise, paprika, and cheese.
- Toast bread.
- Pulse bread, ketchup, mayonnaise, and paprika in a food processor to make small crumbs (or put all ingredients in a plastic bag and smash them up with a tin can).
Pie Assembly Instructions
- Mix shredded corned beef and sauerkraut.
- Mix in cheese sauce.
- Divide evenly between prepared pie crusts.
- Top each pie with even amounts of topping.
- Bake for 20 minutes (your oven should still be at 350 F).
- Top each pie with more shredded cheese and bake until cheese melts (about five minutes).
- Serve warm.
I’m now itching to make more sandwich pies. Which sandwich would you want to see as a pie?