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Basic Pie Dough for Spinach and Gruyere Quiches

Use this basic dough as the basis for our Spinach and Gruyere Quiches.

  • Yield: Makes two 9-inch crusts
Basic Pie Dough for Spinach and Gruyere Quiches

Source: Everyday Food, March 2008


  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces


  1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

  2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.

  3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.

  4. Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.

  5. Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.

Reviews (8)

  • Aquilegia 10 Jan, 2009

    Ack, this was a disaster for me. I need more specific instructions about than "crumbly but holds together when squeezed". Do you mean it still breaks apart easily after squeezing and looks crumbly? Or more firm than that. After 3/4 c of water added (it's dry dry dry on the prairies in the winter), this was still a crumbly mess when rolled out after refrigeration. Repairing with water drops and praying for mercy from the quiche gods.

  • Regan 7 Apr, 2008

    You're right! The correct amount of water is 1/4 cup. The recipe has been fixed--thank you for pointing out the error.

  • Regan 7 Apr, 2008

    You're right! The correct amount of water is 1/4 cup. The recipe has been fixed--thank you for pointing out the error.

  • mimibap 21 Mar, 2008

    Should be no more than 6-8 tablespoons of ice cold water to 16 ozs of flour, 2 sticks of cold butter or butter/shortening mix.(stick them in the quick freeze 15 mins). Let sit in fridge for 30 mins before rolling. Makes a perfect pastry every time. Also, only needs a pinch of salt, sugar only if your taste prefers.

  • monicam 18 Mar, 2008

    One Whole Cup of Water!!! Plus more if needed! I don't think this is correct.

  • angelissima 18 Mar, 2008

    Yes, one cup of water would make a paste-mess. I'm the worst with pie crust.
    It invariably ends up tough as a plank.

    Any suggestions?

  • ckm327 3 Mar, 2008

    Follow-up comment: the magazine receipe says 1/4 cup of ice water, followed by an additional max 1/4 cup, 1 tablespoon at a time.

    DO NOT follow this recipe as listed above - it's incorrect.

  • ckm327 2 Mar, 2008

    Something askew with this recipe. Even just one cup of water is WAY too much for 2.5 cups of flour for two pie crusts. Editors need to revise asap.

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