👨‍🍳 Fremgangsmåde

1. 1

   For the crust: In a large bowl, whisk together rye flour, all-purpose flour, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Professionelle Tips: Keeping the butter cold is crucial for a flaky crust.
2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   💡 Professionelle Tips: Chilling the dough makes it easier to handle and prevents shrinkage during baking.
3. 3

   For the filling: Cut the fish fillets into bite-sized pieces. Set aside.

   💡 Professionelle Tips: Ensure fish is cut into uniform pieces for even cooking.
4. 4

   Melt butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 8-10 minutes. Do not brown.

   💡 Professionelle Tips: Sweating the leeks slowly brings out their natural sweetness.
5. 5

   Sprinkle the flour over the leeks and stir well. Cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.

   💡 Professionelle Tips: Whisking continuously prevents lumps from forming in the sauce.
6. 6

   Stir in the chopped dill and lemon juice. Season with salt and pepper to taste. Gently fold in the fish pieces. Remove from heat.

   💡 Professionelle Tips: Add the fish at the end to prevent it from overcooking in the hot sauce.
7. 7

   Preheat oven to 200°C (400°F). On a lightly floured surface, roll out one disc of dough to fit a 23cm (9-inch) pie dish. Line the dish with the dough.

   💡 Professionelle Tips: Roll the dough from the center outwards to maintain an even thickness.
8. 8

   Pour the fish and leek filling into the pie crust. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few vents in the top crust.

   💡 Professionelle Tips: Vents allow steam to escape during baking, preventing the crust from becoming soggy.
9. 9

   Brush the top crust with the beaten egg wash. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

   💡 Professionelle Tips: An egg wash gives the crust a beautiful golden sheen.
10. 10

    Let the pie rest for 10 minutes before serving.

    💡 Professionelle Tips: Resting allows the filling to set, making it easier to slice.