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Buttery Pastry Shell for Quiche Recipe

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This recipe for Buttery Pastry Shell for Quiche, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Huit

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour, sifted, plus more for dusting
1 tsp. kosher salt
2 c. butter, chilled, cut into 1/4" dice
canola oil for brushing

Directions:
Directions:
In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended.

2. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.

3. Set the ring of a 9-inch springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.

4. Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.

5. Preheat the oven to 375. Line the pastry shell with a 14-inch round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 min longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.


Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Use with Over the Top Mushroom Quiche. Thomas Keller recipe.

 

 

 

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