Love this crust! It's a simple and very easy to make recipe. One thing that appealed to me when I first read the recipe is that it said just to press the crust into the pan, I thought great, no messy rolling! But when I tried that the first two times I used the recipe the results were disappointing; hard to get a consistent crust and the crust ended up a little tough. So I've tried rolling it since and the results are much better. And the bonus is that it rolls out much easier than a butter crust; it's not so sticky.
Yes it was easy but I couldn't press it into my pie plate. Rolling it out got to be a chore too. It kept pulling apart and ripping. It seemed way too oily and salty for my taste. My quiche was done before the crust was cooked all the way through. I thought about leaving it in for a little bit longer but was worried the top of the quiche would get burnt. My 4 year old son was so excited to make a quiche and it was a huge disappointment that the crust didn't turn out. I sill stick to my other recipe. At least it turns out the right way for me.
Very easy to make, and tastes great! I am just starting to cook, and I didn't mess this up, so I am really happy, and now have one more dish I can make to take to eat while at work. The cafeteria at my hospital is closed at night and we aren't allowed to leave, having "real food" to eat instead of frozen food is amazing. Thank you!
I'm in love with this recipe! I've made it several times for quiche and chicken pot pie, and it's fantastic. I've been making it with white whole wheat flour, and it's delicious. Thanks so much for this simple recipe! I've saved a lot of money on pie crusts!
I would have been skeptical but for the abundance of positive reviews, and the crust came out wonderful with my quiche. I think the key is to really and truly follow the recipe exactly as stated - use ice-cold water, really whisk it with the oil before mixing everything together, press it into the pie pan, bake at 400 (and not what your filling recipe might say). I used a glass pie plate which I think added some crispiness as well. And it was so easy!
This is a great, easy crust. I use it with Basic Quiche, and cook the quiche at 400 degrees for 25-35 minutes.
I am wondering if the people that gave this recipe 5* made the same recipe I did. I'm sorry but this crust was not good at all. :0( The crust was very oily,and gummy. Thank goodness the quiche I made was good. We removed the crust and ate the topping.The quiche I made was for 8 servings. DH and I(small eaters) ate the whole thing. Will not make again
This is a terrible recipe and I would not recommend it. It was dry and brittle and tasteless. I followed the recipe and used olive oil and it stuck to the pan after cooking. Tried to double the recipe for two quiches and could barely cover the pans. I'll stick to butter recipes in the future!
1st attempt gave a delicious short pastry that I blind baked before filling. A 9 out of 10 Next time I would press it into a deeper dish as my quiche dish was just a bit shallow.
This was great! Very easy and flaky. I doubled the recipe and thought that 1tbsp was a bit much for the salt and I only added a 1/2, next go round I'll use the 1tbsp and also add some herbs lie rosemary.