Quiche pastry

Making a quiche pastry is easy once you learn the technique. Please see my blog post for more detailed instructions. This recipe comes from Julia Child.

  
    Recipe makes
    Active time
    Total time
  

    1 10-inch quiche crust
    15m
    2h
  

  
    Special equipment needed
  
    Rolling pin
  
    Wax paper
  
    Aluminum foil
  
    10-inch tart pan with removable bottom
  
    Pie weights - uncooked beans or lentils will do

  
    Ingredients
  
    1 3/4 cups all-purpose flour
  
    1 teaspoon salt
  
    12 tablespoons butter (1 1/2 sticks)
  
    1/3 - 1/2 cup cold water

  
    Variations
  
    • Use 2 tablespoons lard or shortening in place of 2 tablespoons of the butter.

  
    Storage
  
    • This can be made a couple of days ahead and kept tightly covered in the refrigerator. You can also freeze it for up to 6 months.

Instructions
• Measure the flour using the spoon and level technique.
• Put the flour and the salt in a medium bowl and mix thoroughly.
• Cut the butter into the flour using two knives or using your fingers. The butter should end up being in small pieces. The butter should be distributed throughout the flour mixture.
• Add just enough water for the dough to come together. Pour the dough onto wax paper. Scrunch the dough together. See pictures below.
• Once the dough is combined flatten it out, wrap the wax paper around it, and cover it tightly with plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
• Roll the dough out to about 1/4-inch thick and 2 inches larger than your pan. Carefully put the dough into the tart pan and press the dough into place. With your rolling pin roll it over the top of the pan to remove the excess dough. The dough should be level with the top of your pan. Prick the bottom of the pastry with a fork. Cover and refrigerate 30 minutes.
• Preheat oven to 450º. Remove the tart pan from the refrigerator. Line it with aluminum foil. Put the pie weights on the foil. Make sure the weights go to the edge.
• Bake the pastry for 7 minutes. Carefully remove the foil and weights and prick the pastry again. If the pastry has fallen down the sides carefully push it back into place. Put the foil and weights back onto the pastry. Cook for 3 more minutes.
• Carefully remove the foil and prick the pastry again. Cook for 3 more minutes without the weights until the pastry is lightly browned. Remove from the oven.

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