The ingredients:
1 1/4 cups all-purpose flour
a generous sprinkle of salt (about 1/8 tsp.)
7 tablespoons cold butter
2-3 tablespoons cold water
1/8 tsp. sugar (only add this ingredient when making sweet dishes...don't add for quiches!)
Assembly:
Add all ingredients except water to a large food processor (if you don't have one, you can mix by hand with a cutter). Pulse and SLOWLY stream in water until dough just comes together. Be careful not to add too much water or your dough will be gummy! Form dough into a ball and wrap in cellophane. Refrigerate at least 30 minutes before rolling out.

Make sure your surface is floured (I usually put 3-4 tbsp. of flour down and pat it onto the dough before rolling). When you roll out your dough, rotate the dough clockwise between rolls so that you end up with a nice circle. When you rotate the dough, gently lift it from the surface to make sure it isn't sticking. Add some additional flour if you find your dough is stuck.


You can double this dough recipe for pies that require a top layer of dough. I make a caramel apple pie in the fall after our annual trip to our favorite orchard and always add a top layer, crimping the edges together and experimenting with different cut-outs on top. Brush a mixture of egg whites and a dash of heavy cream over the top of your pie and sprinkle with cinnamon sugar for that delicious glistening-golden look.
Stay tuned for my favorite quiche recipe....I have one downstairs cooling on the stove as I type...YUM!
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