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Pie Crust for Quiche Recipe

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This recipe for Pie Crust for Quiche is from Three Generations of Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups flour
8 tablespoons chilled butter
1 egg yolk
1/2 teaspoon salt
3 tablespoons cold water, approximately

1 egg white
Directions:
Directions:
Put the flour and salt into the container of a food processor.

Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.

Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.

Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.

Brush the bottom of the crust with the egg white to seal it and make it crisp and flaky.
Personal Notes:
Personal Notes:
Mom always used Crisco for her pie crusts. I like the buttery flavor but still love her pie crusts.

 

 

 

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