Homemade Quiche Crust Food

HOMEMADE QUICHE CRUST

Steps:

• In a food processor add the flour, salt, chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
• Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
• Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
• Once firm enough to roll - roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it's too cold. Let it at room temperature for 5 to 7 minutes.
• Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially in the bottom edges. Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin then unroll it over the pan.
• Remove the excess dough and neaten the edges. When using a quiche or tart pan, I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges. If using a pie pan, fold the edges under and crimp the edge by forming a V shape with your thumb and index finger.
• Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
• Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Bake for 15 minutes - then, remove the pie weights and parchment paper. Add the filling to the pre-baked crust and bake it further for as long and necessary - until the filling is cooked. Depending on the recipe you will need to reduce oven temperature to 350°F/ 177°C/ Gas mark 4Pro tip - most quiche filling will include a dry filling mixture with a custard-based liquid mixture.
• When baking If the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield to prevent it from becoming too dark.Pro tip - Make sure your cover just the edges of the tart otherwise you will not have a nice color on the quiche.

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES

Steps:

• Place flour, salt and butter in a food processor.
• Pulse 10 times or until it looks like breadcrumbs.
• With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
• Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
• Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
• Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
• Gently roll the pastry so it wraps around the rolling pin.
• Unroll it over the quiche pan or pie dish - 23cm / 9".
• Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
• Roll the rolling pin across the top to cut off the excess pastry.
• Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
• Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
• Bake for 20 minutes, then remove from oven.
• Turn oven DOWN to 180C/350F (or 160C/320F fan).
• Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
• Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
• The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

QUICK N EASY QUICHE CRUST

Steps:

• Mix flour and salt with fork.
• Beat oil and water with whisk or fork to thicken.
• Pour into flour and mix with fork.
• Press into 9" pie crust.
• Fill with quiche mixture and bake at 400F until done.
• NOTES: I've never made this with canola oil.
• You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
• This recipe is not suitable for baked pie crust shells.
• It makes a nice, flaky crust that's suitable for everyday use.

QUICHE CRUST

Steps:

• Preparing the dough.
• By Hand:.
• In a large bowl, mix the flour with the salt.
• Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
• In a small bowl, whisk together the egg and ice water.
• Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
• Food Processor method:.
• Place the flour and salt into the work bowl of a food processor and pulse briefly.
• In a small bowl, whisk together the egg and ice water.
• As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
• Forming the crust:.
• Collect the pastry and form it into a ball on a lightly floured surface.
• Gently press the ball into a flat circle about 1 inch thick.
• Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
• It can be refrigerated overnight at this point or frozen for later use.
• When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
• Lightly butter a 10 inch quiche or pie pan.
• Gently press the dough into the pan.
• Tuck the excess dough under to form a thick edge.
• Crimp the edges decoratively with your fingers or a fork.
• Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
• Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.

EASY QUICHE - SELF MADE CRUST

Steps:

• Preheat oven to 165°C/325°F/Gas Mark 3.
• Fry for 5 minutes any of the vegetables that you use if you don't want crunchy bits in your quiche. I don't bother with this as i like to have a bit of a crunch in my quiche.
• Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth.
• Add all the other ingredients into the mix.
• Grease a flan dish with oil or butter (or a spray oil if you use those) - and pour the mixture into a flan dish, or any other dish that will hold the mix (or even split it into more dishes, just use what you have).
• Bake in a pre-heated oven at 165°C (325°F/Gas Mark 3/moderate oven) for 45 minutes, or until browned on top. If you're using a fan oven, then cook this at 140°C.
• Remove from the oven and leave to cool for 5 minutes.

EASY HOMEMADE PIE CRUST

Steps:

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
• Stir water and vinegar in a small bowl.
• Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
• Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

HOMEMADE PIE CRUST

Steps:

• Put flour into a mixing bowl with the butter.
• Using a pastry cutter, cut the butter into the flour.
• Add salt and water.
• Mix until dough is formed.
• Roll out on flat surface.
• Bake at 375 degrees until brown.
• Prick crust prior to baking for non filled baked pies.

QUICHE CRUST

Steps:

• Combine the flour and salt in a medium bowl. Cut in the shortenng with a fork or pastry cutter until the dough pieces are the size of peas.
• Sprinkle half of the water over the dough and mix until the water is absorbed.
• Sprinkle on the remaining water and continue to gently stir until the dough is moistened. Form the dough into a ball, wrap tightly in plastic wrap, and refridgerate.
• When chilled, unwrap the dough and place on a lightly floured surface.
• Roll out into a 12 inch circle and getly lay in a 9 inch pie pan.
• Cut off any excess dough with kitchen scissors or a kife and crimp the edge.
• Fill with whatever filling you'd like and bake in preheated oven (425 F) for 15 minutes.

QUICK QUICHE OR PIE CRUST

Steps:

• Place all ingredients in food processor, and pulse slowly until mixture is the size of peas.
• Slowly add in, 1 Tbls. at a time, cold water until you can form it into a ball.
• Pat evenly into a 9 inch pie or quiche pan.