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Ingredients
- 1½cups flour
- 8tablespoons chilled butter
- 1egg yolk
- 3tablespoons cold water, approximately
Nutritional analysis per serving (1 servings)
1540 calories; 98 grams fat; 59 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 5 grams polyunsaturated fat; 144 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 22 grams protein; 24 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the flour into the container of a food processor.
- Step 2
Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
- Step 3
Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
- Step 4
Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.
Private Notes
Comments
Remember to save the egg white to paint onto the bottom of the crust to seal it and keep it crisp and flaky!
Save the egg white to paint onto the bottom of the crust to seal it and keep it crisp and flaky! Add 1/2 t salt 8T butter= 113 g
I am on a quest to develop a (hopefully) short but (ideally) reliable list of basic recipes. This one will now be etched in stone on my Crust List: easy, fast, versatile, delicious, and utterly perfect for the associated Quiche Lorraine recipe.
Egg white coat is brushed on prior to blind baking step?
Blind bake with parchment and beans or pie weights for 10 minutes. Remove paper and beans and brush with egg white. Put back in oven for 2 or 3 more minutes until dry and shiny. Take out and proceed with the filling.
Not sure if someone said this already but I usually keep a box of butter in the freezer so when I need cold butter in small pieces, I simply grate the butter on a box grater.
Decades ago I took a French cooking class in which we instructed to spread a bit of Dijon mustard on a parbaked quiche crust to prevent sogginess. I like to mix the egg white and mustard - protection and flavor.
@Jmf Put egg white/Dijon mustard on the baked crust before putting the filling? Or Put egg white/Dijon mustard before baking the crust?