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Basic Pie Dough for Spinach and Gruyere Quiches

Recipe photo courtesy of Brett Stevens

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

Source: Everyday Food, March 2008
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Ingredients

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86
  • 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
  • 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?
    Reply

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