Ina Garten Quiche Crust Recipe
Making a perfect quiche starts with the crust. Ina Garten Quiche Crust Recipe is simply amazing. This buttery, flaky crust works every time.
Equipment
- Food processor
- Rolling Pin
- 9-inch pie pan
- Plastic wrap
- Pastry brush
- Sharp knife
- Measuring cups and spoons
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 12 tablespoons cold unsalted butter diced
- ½ cup ice-cold water
Instructions
- Cut butter into small cubes first.
- Keep it super cold in freezer.
- Add ice to your water now.
- Cold ingredients make flaky crusts.
- Put flour in food processor.
- Add salt and sugar too.
- Pulse three times to combine.
- This takes only 10 seconds.
- Drop cold butter into processor.
- Pulse 10 times until crumbly.
- Mixture should look like coarse meal.
- Don't over-process it at all.
- Pour ice water through feed tube.
- Pulse until dough forms a ball.
- This happens very quickly now.
- Stop when dough comes together.
- Wrap dough in plastic wrap.
- Flatten it into a disk shape.
- Refrigerate for one full hour.
- Cold dough rolls out much easier.
- Flour your work surface lightly.
- Roll dough into 12-inch circle.
- Transfer gently to pie pan.
- Trim edges and crimp beautifully.
- Prick bottom with a fork.
- Line with parchment and weights.
- Bake at 375°F for 20 minutes.
- Remove weights and bake 10 more.
Notes
- Keep everything ice cold always.
- Warm ingredients make tough crusts.
- Don't overwork your dough ever.
- Handle it gently and minimally.
- Blind baking prevents soggy bottoms.
- Use pie weights or dried beans.
- Let dough rest before rolling out.
- This relaxes the gluten completely.
- Brush crust with beaten egg.
- This creates a moisture barrier.