AuthorSamuel DietzmannStolen shamelessly from Jacques Pepin
Cut the butter into the flour, then mix together until you have pea-sized bits. Alternately,
freeze the butter for 1⁄2 hour, then grate it.
MIx all other ingredients in until well-incorporated
Dust a small amount of flour on the outside of you ball of dough
Place the dough ball between two large sheets of waxed paper, and roll out to size for your quiche pan, tart pan, or pie pan.
Note that if the dough sticks to either side, stop immediately and flour dust the binding site.
You will likely want to pre-bake the crust. I recommend 20 minutes at 350F, using pie weights if you have them.
Ingredients
Directions
Cut the butter into the flour, then mix together until you have pea-sized bits. Alternately,
freeze the butter for 1⁄2 hour, then grate it.
MIx all other ingredients in until well-incorporated
Dust a small amount of flour on the outside of you ball of dough
Place the dough ball between two large sheets of waxed paper, and roll out to size for your quiche pan, tart pan, or pie pan.
Note that if the dough sticks to either side, stop immediately and flour dust the binding site.
You will likely want to pre-bake the crust. I recommend 20 minutes at 350F, using pie weights if you have them.
