Quiche Crust

Recipe by Acerast
READY IN: 45mins




  • 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.