Basic Pie Dough for Spinach and Gruyere Quiches

Use this recipe to make the crust for our Spinach and Gruyere Quiches.

  • Yield: Makes two 9-inch crusts

Source: Everyday Food, March 2008

Ingredients

  • 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

Directions

  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.

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