Quiche Crust
This Delicious flaky crust is great for quiche and pie recipes and is very easy to make.
Servings: 8 crust
Calories: 275kcal
Ingredients
- 1 ¼ cups all flour
- 1 tablespoon apple cider vinegar
- 1 cup very cold butter cut in ½” cubes
- 1 cup ice water with ice cubes
- ½ teaspoon sea salt
Instructions
- In a large bowl, oour the vinegar into the ice water, stir and set aside.
- Sift flour into a large bowl.
- Add salt and stir well. Using a pastry cutter, cut the butter into the flour until the texture resembles peas and breadcrumbs ( or you can pulse about 8 times in a food processor).
- Sprinkle a few tablespoons of the cold vinegar water into the flour and butter mixture. Stir to incorporate.
- Keep adding the liquid q tablespoon qt a time until the mixture starts to form large lumps. Note: you will need about half of the liquid.
- Form the dough into a ball by pressing it together. Flatten it into a circle to fit the pan and fold in half. Flatten again and fold in half again. Shape back into a circle, wrap in plastic wrap and refrigerate for at least one hour.
- Preheat oven to 375°F (190°C).
- Flour your work surface. Using a rolling pin, roll out the crust to ⅛” thick. Place your pie plate upside down over the rolled out dough to be sure that it is large enough. There should be about an extra 1” of dough all around the edge of the pie dish.
- Tuck the edges of the crust underneath the pastry and crimp the edges with your fingers or by pressing down with a fork.
- Line the inside of the crust with a piece of parchment paper, leaving enough overhang on the edges to easily lift it out later. Fill the inside with pie weights, dry beans, or dry rice. Place the pie dish onto a larger cookie sheet to catch any butter that may leak out of the pie dish.
- Bake the crust for 15 minutes, take out the parchment paper with the weights and bake for another 7 minutes.
Notes
Do not break the butter into too small pieces. You want there to be larger pea-sized pieces to create more layers. These pieces of butter will create delicious crispy thin “pockets” once the crust is baked.
Add water just until the dough comes together. Don’t make it too wet.
Folding the dough at the end quickly is what will ensure you get lots of flaky layers.
Do not overwork the dough. The less you handle it with your hands the better. You do not want to develop gluten and the heat from your hands will
Chilling the dough is important to get lots of flaky layers and to prevent shrinkage during baking. The dough needs to rest and the butter needs to re-solidify.
Blind baking is key to not get a soggy crust. It will cook the bottom of the crust before adding the filling and baking again. Keep an eye on the crust’s edges and tent with foil so that it does not burn.
Add water just until the dough comes together. Don’t make it too wet.
Folding the dough at the end quickly is what will ensure you get lots of flaky layers.
Do not overwork the dough. The less you handle it with your hands the better. You do not want to develop gluten and the heat from your hands will
Chilling the dough is important to get lots of flaky layers and to prevent shrinkage during baking. The dough needs to rest and the butter needs to re-solidify.
Blind baking is key to not get a soggy crust. It will cook the bottom of the crust before adding the filling and baking again. Keep an eye on the crust’s edges and tent with foil so that it does not burn.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 15g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 329mg | Fiber: 1g