I want to teach you how to make quiche. Dont misunderstand me, I dont want to share a quiche recipe with you, I want to show you quiche’s bones. I want you and quiche to become intimate. I want you to be able to be like “oh man I want quiche tonight” and be able to make that happen like it’s no bigs.
Quiche is a two part deal: the crust & the filling.
Today I am going to break down how to make a savory butter pie crust. It’s not hard, I promise. And you probably have all the ingredients in your kitchen already, which is cool.
So here are some quiche recipes that I’ll be going over in the next post, each has their own slightly different version of crust. For your first run-through just pick one and follow the steps to pie shell success. Next, read through my core ingredients, rules, and steps so that next time you make a savory pie dough, you wont need to follow a recipe at all.
- Cold Butter
- All-Purpose Flour
- Ice Water
Core Savory Pie Crust Ingredients
Now, baking is finicky (science!) so it’s easiest to find a recipe you like and stick to it instead of riffing too hard. But if you’re really in the riffing kind of mood these are the average proportions for one pie crust that I found in my extensive pie research. Play around, see what you like.
1 ½ – 2 Cups flour
1 – 1 ¼ sticks butter
2-3 tablespoons water
pinch of salt
- Keep your butter cold. – You don’t want your butter to fully melt into the flour. The little pockets of butter keep the crust light and flakey and amazing. If the butter gets too warm you’re gonna end up with dense crust. After I cube my butter I pop the cubes into the freezer for 10 minutes so make sure they are nice and chilly.
- Dont play with the dough too much. Err on the side of light-handed. The more you play with the dough the higher the chance your butter gets too warm.
- Do not rush the dough chilling step. Allow the dough to sit in the fridge/freezer for the full time (or longer). This again makes sure the butter doesn’t warm up too much (are you sensing a pattern?)
- Par-bake and weight your dough. Par-baking basically means baking the dough on it’s lonesome before adding in the filing. Par-baking prevents soggy crusts and the weights keep it from puffing up with unwanted air pockets
Rules for Savory Pie Crusts
(I have included photos of the steps I feel are more visual)
- Mix together butter salt and flour with a pastry blender food processor until it resembles a coarse meal (or pea sized butter bits all coated in flour).
- Whisk the egg and the cold water together then add to butter flour mix using a fork, the food processor, or your hand until everything is just combined.
- Gather the loose dough and squeeze into a patty.
- Pop patty into the fridge for at least 30 minutes, up to an hour is better. Or you can freeze it for like 20 minutes. The goal here is to get the butter back to “cold” again.
- Roll out dough patty till it fits your pan with at least 1-2 extra inches. If it starts to split or crack do not worry – just piece it back together as best as you can and move foward.
- Preheat oven to 350.
- Drop dough into pan and correct any tears or thin spots and put into freezer for 15 minutes.
- Line the pie shells with foil or parchment paper and drop in either fancy pie weights or go low brow and use raw rice or dried beans.
- Bake for 25 minutes.
- Remove from oven and take out liner and weights.
- Bake for an additional 15 minutes or so until pie crust is light golden brown.
- Let cool before adding filling.
And that’s it. Now you have a pie shell ready for your savory pie.
Hint the process is the exact same for a sweet pie shell except there is some sweetener in the dough!
In the next post I will fill you in on the fillings, eh eh?