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Pie Crust for Quiche

9 inch glass pie dish
1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1 stick (8 tablespoons) unsalted cold butter
if you are using salted butter then use 1 teaspoon salt
1 tablespoon ice cold water (approximately)

  • in medium bowl, sift together flour and salt.
  • slice butter into thin pieces 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 at most to accomplish. If mixture is still dry and crumbly, add 1 tablespoon of ice water and knead some more. If necessary add a bit more water as needed. At this point it is ok to cover the ball of dough with wax paper and refrigerate it until it is time to bake it.
  • once the pie dough is a cohesive malleable ball, you can roll it out with a rolling pin on a floured board until it is the right size and then place it into the glass pie dish. Press into place up to the edge of the dish and then flute the crust edge to look nice.
  • OR: you can skip using the rolling pin and partially flatten the ball of dough between your hands. Place the partially flattened dough into the middle of the 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 and 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 for a few minutes before adding the filling.

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