Stolen shamelessly from Jacques Pepin

Yields1 Serving
 1 ½ cups Flour
 1 Egg, Large
 8 tbsp Butter, Softened
 1 Pinch Salt
 1 tsp Baking Powdwer
 ½ cup Milk (maybe plus a little bit)
1

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.

2

MIx all other ingredients in until well-incorporated

3

Dust a small amount of flour on the outside of you ball of dough

4

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.

5

You will likely want to pre-bake the crust. I recommend 20 minutes at 350F, using pie weights if you have them.

Ingredients

 1 ½ cups Flour
 1 Egg, Large
 8 tbsp Butter, Softened
 1 Pinch Salt
 1 tsp Baking Powdwer
 ½ cup Milk (maybe plus a little bit)

Directions

1

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.

2

MIx all other ingredients in until well-incorporated

3

Dust a small amount of flour on the outside of you ball of dough

4

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.

5

You will likely want to pre-bake the crust. I recommend 20 minutes at 350F, using pie weights if you have them.

Notes

Default quice/tart/pie shell – FK Prael
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