Ingredients
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Process
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- In food processor, combine sugar, salt, 2/3 flour.
- Spread very cold fat over top.
- Pulse until very large clumping.
- Add remaining flour.
- Pulse until come together.
- Transfer to bowl.
- Add cold water.
- With spatula, fold into ball.
- Refridgerate 2 hr.
- Roll out 1/8 in thick.
Notes
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- 350 g flour is enough for 6 crusts wtihout using scrap, 12 otherwise.
- No need to par-bake crust if mini-quiche.
- Filling to 1/4 in rim.
- To blind bake pie crust:.
- Roll to 1/8 in.
- Cut out rounds, fill tart pan.
- Freeze til hard.
- Cut squares aluminum foil, line dough.
- Pour pie weights into foil.
- Bake 35 min at 350 °F for fluted quiche pan 1/8 in frozen.