Pie Pastry For A Nine- Or 10-Inch Shell
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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.
Made this crust with a 4:1 ratio of oil/milk (90g-24g) instead for my quieche, didn't have any problem with the texture. I did need to do an extra 2/3 of the recipe to wholy fit my quicehe pan which perfectly fit the associated recipe
I used salted butter because it’s what I had on hand. I put the butter in the freezer for a few minutes and then grated into the flour. I didn’t food processor just mixed by hand and let rest overnight. I rolled out the next day using a lot of patience, letting it rest as recipe suggested. I’m glad I wasn’t in a hurry. It turned out beautifully. Edges were crispy with a bit of lamination. Delicious. The highlight of the quiche honestly.
Robust. I hate doing pastry but found that cracks and breaks were easily fixed by ramming it together with my fingers if rolling didn’t help. Came out amazingly well. Did the egg white wash and extra time in the oven. Wonderful!
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