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Pie Crust for Quiche


1-1/2 cups all-purpose flour
1 teaspoon salt
1 stick (8 tablespoons) unsalted cold butter
2 tablespoons icy cold water (approximately)

  • in medium bowl, sift together flour and salt.
  • slice butter into thin slices and drop individually into flour mix.
  • with clean, bare hands grab handfuls of butter and flour and squeeze and mix. Continue until butter and flour mixture is well blended and starts forming into a ball. It should take about 10 minutes to accomplish. If mixture is dry and crumbly, add 1 tablespoon of ice water and knead some more. If necessary add more water. At this point it is ok to cover the ball of dough with wax paper and refrigerate it until the time to bake it.
  • once the pie dough is a cohesive malleable ball, then begin to flatten it between the hands.
  • place the partially flattened dough into middle of 9-inch glass pie dish.
  • press down on dough with hands and knuckles to flatten out the crust and spread it out and up to edges of the pie dish. Seal any openings and cracks in the crust. Flute the edges to look nice.
  • bake at 400 degree F approximately 15 min or until very pale gold in color. Crust is partially baked at this point and ready for filling.
  • remove from oven and let cool on cooling rack or unused gas burner.




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