A Flaky Foolproof Pie Crust Recipe For A Perfect Quiche!

by Madeleine Teo July 12, 2017

A Flaky Foolproof Pie Crust Recipe For A Perfect Quiche!

Every host loves to serve a great quiche. They are the epitome of party food! You have the perfect combination of eggs, cheese, cream, any toppings you love and a flaky buttery pie crust to create a super sensational, elegant and delicious dish.

The truth is, most people get intimidated by making this at home because granted, when it goes wrong, it can really go wrong. Imagine crumbly crust, breaking dough, soggy bottom, shrink crust, leaky pie ... the list goes on. So you definitely want to have a foolproof pie crust recipe under your belt.

Once you master these few tricks below, you will find this flaky pie crust quite impossible to mess up. This is my go-to recipe for all pie crusts sweet or savoury. I know there are literally thousands of recipes out there but this is one that has never failed me. In fact, once you start making them, you will find that pie dough is actually really forgiving. 

So, are you ready to bake a quiche? Let’s get started!

Recipe makes one 9-inch pie crust

1 1/4 cups (150g) all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (113g) cold unsalted butter, cut into small pieces
2-3 tablespoons ice water

First, cut the butter into little cubes and then put it back into the freezer whilst you gather the rest of the ingredients. This will keep the butter cubes very cold and prevent it from melting easily.

There are various ways to cut butter into flour by using a food processor, a mixer, a pastry cutter, a rolling pin or just by using your bare bands.

Mix flour, salt and sugar in a large bowl. Give that a whisk. Add the cold butter cubes and toss until coated with flour. Scoop a handful of the butter and rub it between your palms, flattening the butter cubes into smaller pieces. Repeat this process until all the butter is no larger than the size of a pea and resembles coarse cornmeal. Move quickly through this process so the dough stays cold and the butter doesn't melt. You can also use a fork to fasten the process and break up the bigger pieces of butter.

Add the ice water one tablespoon at a time to the crumbly mixture and knead in the bowl until the dough starts to hold together. You shouldn't need to add more than 2-3 tablespoons of water. Make sure you resist the urge to add more water as excess liquid can lead to a tough crust.

Do not overwork the dough because it will develop gluten if you do and cause your crust to shrink when baked.

Take a piece of cling wrap and place it on the work surface. Turn the dough out onto the cling wrap and gently gather and press it into a 1" thick disc. Wrap and chill dough in the fridge for at least 1 hour to firm up the butter and allow the dough to hydrate. This process is very crucial as it makes your dough malleable for rolling. If the dough is not firm enough, it will be too soft to roll and the dough will stick to the work surface and rolling pin easily. If the dough is too firm, it will be too hard for rolling and the dough will crack easily. If it is too firm, simply leave it on the counter top for 10 minutes.

The pie dough can store in the fridge up to 5 days and in the freezer (double-wrapped) for up to 2 months so it's a great make-ahead recipe!

When you’re ready to bake, place the dough on a well-floured surface and let it come to room temperature for a few minutes.

Roll out the pie crust with a rolling pin, working from the center out. As you roll, rotate the dough occasionally to make sure it does not stick to the work surface. If it does, use a bench scraper to un-stick it and re-flour the work surface.

You want your pie crust to be 2 inches wider than the width of your pie dish. So for a standard 9-inch pie dish, roll the dough out to 13 inches.

To transfer the pie crust to your pie dish, gently roll it up onto the rolling pin. Then center it over your dish and unroll it from the rolling pin.

Fit the bottom and sides, and then using back of palm fit into corners. Cut excess off the top so that dough is flush.

Once your pie dough is nicely fitted to the entire quiche pan, let the dough chill in the fridge for 10-15 mins. Then remove it from the fridge and poke some holes in it to allow it to release air during baking. 

Pre-baking is absolutely necessary if you want to avoid a soggy crust. Take a piece of parchment paper, crush it and lay it over the quiche pan. Fill it up and beans. I use kidney beans and chick peas. You can use whatever beans you prefer but make sure they are raw and not cooked.

Bake at 200 degree oven for 15-20 mins and then remove the beans and bake for another 5 mins to give it a golden brown colour.

If you follow the above steps lined out, you will have a perfect pie crust to complement your quiche. Enjoy!

Madeleine Teo
Madeleine Teo


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