Quiche Crust
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
1 10 - inch crust
ingredients
- 1 1⁄2 cups flour (I use unbleached)
- 1⁄4 teaspoon salt
- 6 tablespoons butter, cold
- 3 tablespoons vegetable shortening, cut into small chunks
- 1 egg
- 3 tablespoons ice water
directions
- Preparing the dough.
-
By Hand:
- In a large bowl, mix the flour with the salt.
- Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
- In a small bowl, whisk together the egg and ice water.
- Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
-
Food Processor method:
- Place the flour and salt into the work bowl of a food processor and pulse briefly.
- In a small bowl, whisk together the egg and ice water.
- As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
-
Forming the crust:
- Collect the pastry and form it into a ball on a lightly floured surface.
- Gently press the ball into a flat circle about 1 inch thick.
- Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
- It can be refrigerated overnight at this point or frozen for later use.
- When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
- Lightly butter a 10 inch quiche or pie pan.
- Gently press the dough into the pan.
- Tuck the excess dough under to form a thick edge.
- Crimp the edges decoratively with your fingers or a fork.
- Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
- Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.