Quiche Pastry
Submitted by janedoe
Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
2 hrsThis is the workhorse pie crust recipe every quiche baker needs. The combination of butter and shortening is what makes it work. Butter delivers the flavor, shortening keeps the crust tender and structurally sturdy enough to hold a wet custard without weeping or splitting.
The oatmeal-flake size for the fat pieces is the right target, not pea-size and definitely not fully blended. Those visible chunks of fat melt during baking and leave behind flaky air pockets that give the crust its texture.
Ice-cold water is non-negotiable. Warm water dissolves the fat into the flour prematurely and you lose the flakes entirely. Some bakers even chill the flour and bowl in the freezer for 10 minutes before starting.
Don’t skip the 1-to-2-hour chill before rolling. That rest does two things: it lets the gluten relax (so the crust won’t shrink during baking) and lets the fat firm back up after kneading. Skipping the chill is the most common cause of tough or shrunken crusts.
The partial blind bake using foil and dry beans or rice as weights is what stops the bottom going soggy when you pour in a wet quiche filling. The brief 2- to 3-minute return to the oven after removing the weights sets the bottom firm.
Pro Tips
- Use unsalted butter and add the salt separately. This gives you control over the seasoning.
- Prick the partially-baked bottom with a fork before the final 2- to 3-minute bake to release steam and prevent bubbles.
- Save the beans or rice you used as weights in a labeled jar, they can be reused for blind baking many times.
- If you don’t have shortening, use 100% cold butter, but expect a slightly less tender crust.
Variations
- Add 1 tablespoon of fresh chopped herbs (thyme, rosemary, chives) to the flour for a savory herb crust perfect for vegetable quiche.
- Substitute 2 tablespoons of whole wheat flour for an earthier flavor in rustic quiches.
- Brush the partially baked shell with beaten egg white for an extra moisture barrier before adding wet quiche filling.
Ingredients
Directions
Place the flour, salt, butter and shortening in a large bowl.
Rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes.
Don’t over-blend.
Using a pastry knife, add the ice water, a little at a time, mixing until it just starts to hold together.
Press the dough into a roughly shaped ball.
Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper.
Chill 1 to 2 hours in the refrigerator.
When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle ⅛ inch to ¼ inch thick.
Butter a 9 inch pie tin.
Place the crust in the pan and press gently to line the inside.
Crimp edges.
To partially bake the shell, line the pastry with buttered, lightweight foil.
Fill the center with dry beans or rice.
Bake in the middle level of a preheated 400℉ (200℃) for about 8 to 9 minutes or until the pastry seems set.
Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2 to 3 minutes.
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