Basic Pie Dough for Spinach and Gruyere Quiches

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

Recipe photo courtesy of Brett Stevens

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

Source: Everyday Food, March 2008

Makes two 9-inch crusts

Yield

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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Reviews

How would you rate this recipe?

mclears8354502

27 DEC, 2018

The texture and taste are tops!
Reply
MS12466404

10 MAR, 2013

True you do have to add more water... just watch it. Again, look for small pea sized formation of the dough then squeeze between fingers. if it holds together but will still easily fall apart, you are good. As for thawing out the left over disk you may have stored in plastic in your freezer, what is the best process? How much time to thaw? Thanks.
Reply
Angela B10

23 NOV, 2012

Food processor pie dough, where have you been all my life?! I will never need another crust recipe again! Made this for our Thanksgiving Day pies and could not believe how easy it was! Flaky, yummy goodness. Sigh.....
Reply
Angela B10

23 NOV, 2012

Food processor pie dough, where have you been all my life?! I will never need another crust recipe again! Made this for our Thanksgiving Day pies and could not believe how easy it was! Flaky, yummy goodness. Sigh.....
Reply
Pinesfarm

1 JUL, 2012

This makes a perfect pie crust all the time
Reply
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.
Reply
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.
Reply
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.
Reply
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.
Reply
monicam

18 MAR, 2008

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

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