In a food processor add the flour, salt, chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
Roll the quiche crust
Once firm enough to roll - roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it's too cold. Let it at room temperature for 5 to 7 minutes.
Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially in the bottom edges. Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin then unroll it over the pan.
Remove the excess dough and neaten the edges. When using a quiche or tart pan, I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges. If using a pie pan, fold the edges under and crimp the edge by forming a V shape with your thumb and index finger.
Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
Bake the quiche crust
Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
Bake for 15 minutes – then, remove the pie weights and parchment paper. Add the filling to the pre-baked crust and bake it further for as long and necessary – until the filling is cooked. Depending on the recipe you will need to reduce oven temperature to 350°F/ 177°C/ Gas mark 4Pro tip - most quiche filling will include a dry filling mixture with a custard-based liquid mixture.
When baking If the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield to prevent it from becoming too dark.Pro tip - Make sure your cover just the edges of the tart otherwise you will not have a nice color on the quiche.
Fat - you will see a big difference in the quality of your crust based on the fat you use. You can use all-butter or 50% butter + 50% shortening. Do not use margarine or such as they are high in moisture and low in fat.
Avoid the fat/butter from melting into your flour. I usually place my bowl with the flour and chilled butter into the fridge for at least half an hour before I start to work it into the dough. Those of you living in a hot and humid climate can avoid touching the dough too much with your hands by rolling the pastry between two parchment papers.
Secondly, my secret to making a good pie or quiche crust is to chill everything I use in the fridge for an hour. I measure my ingredients and leave them in the fridge. Including, flour, butter, and water. That way, when I am ready to make the crust, it takes me just 5 minutes using a food processor or 10 minutes by hand.
A good guide to use is a 3:2:1 part ratio which means 3 parts of flour to 2 pars of fat to 1 part of water (and egg). With that basic formula, you can make a couple of pies at the same time. It has helped me many times because I do sometimes bake 6 quiches all at once.
The amount of egg and water in your dough plays a very important role in the final texture. Too much will make your crust very wet and too little will make it very crumbly. Crumbly is good, and yet you still want to be able to hold a slice of quiche.
Also, use chilled iced water to maintain the temperature of the dough.
Chill the quiche crust for at least 15 to 30 minutes before you bake. This will prevent the sides from shrinking.
Let the pre-baked crust cool for 5 minutes before you add in the filling. This will prevent the liquid from being absorbed into the crust. And if your filling is very liquid, brush the pastry with egg white, before adding the filling. This creates a seal between the filling and crust.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you