Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.

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  • Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

Reviews (2)

61 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 3
Rating: 5.0 stars
03/23/2020
I made this recipe for an empanada ish thing. It turned out delicious with melty beef and mozerella. This recipe is worthy of 5*s
Rating: 5.0 stars
03/23/2020
I made this recipe for an empanada ish thing. It turned out delicious with melty beef and mozerella. This recipe is worthy of 5*s
Rating: 5 stars
10/21/2018
I actually used this as a top crust for a spinach pie. It was delicious, crispy and tasty. So easy to make. I look forward to trying it as a bottom crust for a quiche.
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Rating: 5 stars
07/06/2014
I made my first pie using this crust. I paired the salt and pepper crust with the Cheesy Italian Pie recipe from FoodNetwork. Believe it or not I won the 4th of July Pie Contest in my neighborhood. This being my first pie I prebaked the crust for 12 minutes at 425, let cool slightly, poured in my filling. It overflowed and the cheesy, cream, and egg liquid poured over the edges of the crust. I baked my pie for 35 minutes, let cool to room temperature and took it down untasted. Thanks!