Directions: |
Directions:Pulse flour and salt in food processor to blend. Add chilled pieces of butter and pulse to blend until it looks like slightly lumpy cornmeal. Add ice water a few tablespoons at a time, pulsing between additions. When it looks moist but before it gathers itself into a ball, you'll know it's ready.
Dump onto a silpat or long sheet of plastic wrap and gather into a ball. Cut ball in half with a bench scraper or knife. Form each ball into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. You could even freeze one of the halves for use at a later time.
If using to make quiches, roll one disk at a time until it's fairly thin, then carefully lift the pastry onto a tart pan that has been sprayed first with cooking spray. Now loosely press each curve to the bottom, all the way around. Next, roll over the top of the tart pan with rolling pin to cut away extra pastry. Finally, use your index finger to form dough tightly against all sides and along the bottom.
Use a fork to poke tiny holes all along the bottom and place in fridge for at least one hour or in freezer for 30 minutes. Meanwhile, preheat oven to 400º. Take straight out of fridge and place on baking sheet and into the oven. Bake for 13 - 15 minutes, until lightly brown.
Now it's ready for your quiche filling and further baking, or for any other filling that requires additional baking. If you're planning to use it for lemon meringue pie, chocolate cream pie, or something else that doesn't require a longer baking time, you might want to bake it closer to 20 minutes or more the first time, keeping a close eye on it toward the end. |
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Notes: |
Personal
Notes: I love this crust for my quiches! The amount of water I use goes against the rules according to other recipes I've read, but it always turns out flaky and light when I do it this way. And going from the cold refrigerator or freezer directly into a preheated oven eliminates the step of putting down parchment and pie weights.
I use this pastry whenever I make pot pies, empanadas, mini pies and tarts; anything that calls for a flaky pie crust.
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This recipe for Double Pie Crust is from