JAS_OH1
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I adapted this recipe to make a pie crust for quiche, so it's only the right amount of dough for a bottom crust. If making a savory pie and you wish to make a top crust, simply double the recipe.
Okay, so I am not much of a baker. I haven't baked a from-scratch pie crust in over 30 years! But this turned out better than expected and should be great for making a quiche. I took a nibble...the tarragon is prominent without being overpowering, and it's quite tasty!
Ingredients:
1.25 cups of AP flour
1 tbsp corn starch
1/2 tsp sea salt
1 tsp sugar
1/2 cup of cold butter chunks
3-4 tbsp cold milk
1 tsp apple cider vinegar
2 tbsp chopped tarragon (or other preferred herbs)
Instructions:
Combine Flour, sugar, salt, cornstarch, and preferred herbs.
Mix well, then scatter the butter chunks into the mixture. Press the butter chunks with fingers. Drizzle the milk and apple cider vinegar to combine. Mix with hands for about one minute, forming a ball.
Turn onto a floured work surface with a floured rolling pin. Roll the dough to approximately 1/4" thick. Fold the dough into thirds, then wrap in plastic wrapper and chill for 20-30 minutes.
Pull out the dough and roll again on the work surface to form the pie crust. Pierce the crust with a fork to prevent the crust from bubbling up. Place a piece of parchment paper over the crust and weigh it down to prevent the crust sides from sliding down (I used some rocks). Bake at 400F for about 15 minutes. Remove the weights and bake for an additional 5 minutes or so. Your pie crust is ready to go for your quiche or other savory pastry dish!
Notes: I left the dough light in color since I will be baking it more with quiche ingredients and I anticpate that it will brown more during cooking.
Okay, so I am not much of a baker. I haven't baked a from-scratch pie crust in over 30 years! But this turned out better than expected and should be great for making a quiche. I took a nibble...the tarragon is prominent without being overpowering, and it's quite tasty!
Ingredients:
1.25 cups of AP flour
1 tbsp corn starch
1/2 tsp sea salt
1 tsp sugar
1/2 cup of cold butter chunks
3-4 tbsp cold milk
1 tsp apple cider vinegar
2 tbsp chopped tarragon (or other preferred herbs)
Instructions:
Combine Flour, sugar, salt, cornstarch, and preferred herbs.
Mix well, then scatter the butter chunks into the mixture. Press the butter chunks with fingers. Drizzle the milk and apple cider vinegar to combine. Mix with hands for about one minute, forming a ball.
Turn onto a floured work surface with a floured rolling pin. Roll the dough to approximately 1/4" thick. Fold the dough into thirds, then wrap in plastic wrapper and chill for 20-30 minutes.
Pull out the dough and roll again on the work surface to form the pie crust. Pierce the crust with a fork to prevent the crust from bubbling up. Place a piece of parchment paper over the crust and weigh it down to prevent the crust sides from sliding down (I used some rocks). Bake at 400F for about 15 minutes. Remove the weights and bake for an additional 5 minutes or so. Your pie crust is ready to go for your quiche or other savory pastry dish!
Notes: I left the dough light in color since I will be baking it more with quiche ingredients and I anticpate that it will brown more during cooking.
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