Quiche Crust Shortcrust Pastry For Pies Food

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SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS



Savoury Shortcrust Pastry for Quiches and Tarts image

This 4 ingredients Savoury Shortcrust Pastry for Quiches, Tarts & Pies is super quick and easy to prepare in the food processor. This simple savoury pie crust is so flakey and light - you will never want to buy a pre-made one ever again!

Provided by A Baking Journey

Categories     Breakfast     dinner     lunch

Number Of Ingredients 4

200 gr (1 1/3 cup) Plain / All Purpose Flour
1/2 teasp. Table Salt
100 gr (7 tablesp.) Unsalted Butter (very cold)
65 ml (1/4 cup) Water (very cold)

Steps:

  • Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
  • Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
  • While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
  • Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
  • Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
  • Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
  • Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
  • Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
  • Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.

Nutrition Facts : Calories 1445 kcal, Carbohydrate 153 g, Protein 22 g, Fat 83 g, SaturatedFat 52 g, Cholesterol 215 mg, Sodium 1181 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES



Quiche Crust / Shortcrust Pastry for Pies image

Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Provided by Nagi | RecipeTin Eats

Categories     Baking     Mains

Time 50m

Number Of Ingredients 4

1 1/4 cups (185g / 5.6 oz) plain white flour ((all purpose flour))
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving

HOMEMADE QUICHE CRUST



Homemade Quiche Crust image

Homemade quiche crust is simple and easy to make from scratch. With just 4 ingredients, which are pantry staples, this takes 10 minutes to combine and 20 minutes to chill.

Provided by Veena Azmanov

Categories     Dessert

Time 1h30m

Number Of Ingredients 16

1 ½ cup All-purpose flour
½ cup Unsalted butter (chilled, cubed )
½ tsp Salt
1 Egg (large)
2 tbsp Chilled water ((up to 1/4 cup))
1½ cups All-purpose flour
¼ cup Unsalted Butter (chilled, cubed)
2 oz Vegetable shortening (chilled)
½ tsp Salt
1 Egg (large)
2 tbsp Chilled water ((up to 1/4 cup) )
1½ cup All-purpose flour
¼ cup Butter (unsalted, chilled cubed)
2 oz Vegetable shortening (chilled)
½ tsp Salt
¼ cup Chilled water ((up to 1/2 cup) )

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.

Nutrition Facts : Calories 527 kcal, Carbohydrate 44 g, Protein 5 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 92 mg, Sodium 351 mg, Fiber 1 g, Sugar 3.9 g, UnsaturatedFat 10 g, ServingSize 1 serving

BREAKFAST QUICHE



Breakfast Quiche image

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water
FILLING:
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

QUICK N EASY QUICHE CRUST



Quick n Easy Quiche Crust image

Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.

Provided by Elizabeth H.

Categories     Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup ice water (I use refrigerated water)

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.

SHORTCRUST PASTRY



Shortcrust Pastry image

This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.

Provided by Food Network

Categories     dessert

Time 50m

Yield makes 1 (14 ounce) crust

Number Of Ingredients 4

7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

Steps:

  • Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
  • If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
  • Variations:
  • Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
  • Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

SHORTCRUST PASTRY DOUGH



Shortcrust Pastry Dough image

This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)

Provided by Millereg

Categories     Pie

Time 1h50m

Yield 5 cups (approx)

Number Of Ingredients 6

4 cups flour
1/4 teaspoon salt
1/2 lb salted butter, cut into small pieces
1 egg, beaten
ice cold water
shortening or nonstick cooking spray

Steps:

  • In a large mixing bowl, sift together the flour and salt.
  • Add the butter and cut into flour until the mixture resembles fine bread crumbs.
  • (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
  • Mix in enough cold water to hold mixture together.
  • Form into a ball.
  • Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
  • Assembly: Preheat the oven to 350 degrees.
  • Spray a baking sheet, muffin tray, etc.
  • with nonstick cooking spray or grease with shortening.
  • Remove pastry from refrigerator.
  • Lightly sprinkle work surface with flour.
  • Roll out pastry to about 1/8-inch thickness.
  • Cut into circles, squares, or any shape and size that you like.
  • Use any filling that you want.
  • To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
  • If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
  • Place on prepared baking sheet, muffin tray, etc.
  • and bake for 50 minutes or until golden brown on top.
  • Pastry freezes extremely well.

BASIC SHORTCRUST PIE CRUST



Basic Shortcrust Pie Crust image

This easy, no fail, flaky all purpose pastry can be made by hand or in the food processor. The proportion of butter and shortening gives the pastry a perfect flavor and texture. Use this pastry for quiches and fruit or meat pies.

Provided by Olha7397

Categories     Dessert

Time 15m

Yield 2 pie crusts

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
3/4 cup butter
1/4 cup shortening
1/2 cup cold water
1 tablespoon white vinegar or 1 tablespoon lemon juice

Steps:

  • In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
  • In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
  • Roll out as needed or wrap the dough in plastic wrap and chill.
  • To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
  • Makes enough pastry for one 9-or 10 inch double crust pie.
  • Lucy Waverman's Cooking School Cookbook.

RICH SHORTCRUST PASTRY



Rich Shortcrust Pastry image

Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!

Provided by Em Harries

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 32

Number Of Ingredients 5

4 cups all-purpose flour
1 ½ teaspoons salt, or more to taste
1 ½ cups butter
3 eggs
1 cup cold water

Steps:

  • Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
  • Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
  • Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g

QUICK QUICHE OR PIE CRUST



Quick Quiche or Pie Crust image

This recipe was given to me over 20 years ago by my neighbor. It's a wonderfully easy crust that you pat in the pan. No rolling out is necessary. Originally it was to be mixed with a pastry cutter, but I have done it sucessfully for years with a food processor. I prefer it mostly for quiche, but have also used it for pies when in a pinch. When making this for a quiche, I have been known to add whatever spices that might go along with it, such as chili powder, garlic, nutmeg and such. Be sure that the shortening is at room temperature! I hope you enjoy it!

Provided by MailbagMary

Categories     Breakfast

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening (I like the butter flavor one)
3 tablespoons cold water

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.

Nutrition Facts : Calories 198.6, Fat 13, SaturatedFat 3.2, Sodium 146, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4

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From queensleeappetit.com


MAKING A RICH SHORTCRUST PASTRY - IDEAL FOR QUICHE, PIE, ETC
A little while ago I was making a quiche and found I had no shortcrust pastry left. Rather than ducking out to the local shop and buying some I decided to make some. Searching through the recipie books I had I found a the following recipie (per Breville Inspirations book) Recipie: 180g butter chopped
From clearchain.com


QUICHE CRUST (SHORTCRUST PASTRY) | RECIPE | FOOD PROCESSOR RECIPES ...
May 8, 2019 - A quick and easy quiche crust recipe (shortcrust pastry). No fail recipe, works every time. Flaky and buttery, just as it should be! May 8, 2019 - A quick and easy quiche crust recipe (shortcrust pastry). No fail recipe, works every time. Flaky and buttery, just as it should be! Pinterest. Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca


QUICHES, TART AND PIE RECIPES | RECIPETIN EATS
Quiches, Pies and Tarts. By Date. If it's savoury and it's in a pie or tart form, you'll find them right here! Surprise yourself with how easy it is to make a Quiche Lorraine from scratch, everybody's favourite Chicken Pot Pie or the great Aussie Meat Pie! Quick and Easy. (3)
From recipetineats.com


SAVOURY SHORTCRUST PASTRY – EXCELLENT FOR QUICHE – JEANETTE'S CAKES
Roll out the dough on a floured work surface or between two sheets of parchment paper to about 3 to 4-mm (1/8-inch) thick. Use the dough to make one large shell or line two 23 to 25-cm (9 to 10-inch) pie plates. This dough can also be made in a food processor: In a food processor, whizz the flour and salt. Add the butter.
From jeanettescakes.com


EASY SHORTCRUST PASTRY RECIPE | TECHNIQUE | MEAN GREEN CHEF
Add frozen butter and quickly blitz the flour mixture until it resembles a coarse meal. Add ice water a tablespoon at a time and blitz briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for …
From meangreenchef.com


QUICHE RECIPE SHORTCRUST PASTRY? - MY CATHOLIC KITCHEN
You should always bake pie crust for the quiche after it has warmed the entire skillet. Thanks, as you noted last week. Make sure the oven is at 450F before baking. Take an 8 1/2 X 10 Inch circle and cover it with hot or cold dough. Do You Blind Bake Shortcrust Pastry? Set your temperature at 200C/180C and start the oven at 6 degrees Celsius. In a pastry case, …
From mycatholickitchen.com


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