A quick quiche with a no fuss no fail crust
Home cooks are always looking for opportunities to diversify their menus, to save time and money, and to overcome barriers to particular dishes or recipes. One of my great challenges has been the ordinary and yet elusive pie crust. No matter how much I tried I could never get it off the rolling board and into the pie plate without it tearing or coming apart. This week I discovered a recipe--at least for one crust pies--that allowed me to look like a pro.
Very simply, the dough is rolled out in the pie plate and fluted up the sides: no rolling board is necessary because a relatively heavy dose of cooking oil makes it possible to do the work by hand. Here we go:
2 cups of flour
½ teaspoon of salt
½ cup of cooking oil
3-5 tablespoons of very cold water
Mix the dry ingredients thoroughly and then add the oil. Mix them together until the flour is moist. Then, sprinkle the mixture with the water, 1 tablespoon at a time. Use a fork and toss until the water is absorbed. When the mixture can be molded into a ball with the palm of the hands you have used enough water.
Be sure to compress the dough ball as tightly as you can. Then, place it in the middle of a 9 inch pie plate and start working the dough out to the edges. The bottom of the crust should be about ¼ inch thick. Work the dough up the sides of the pie plate and flute it over the pan's edge. Wet the edge with a wet fork to get a nice, traditional pattern.
At this point you can fill and bake the pie as directed. Pictured here is a quiche that was baked for 35 minutes in a 375 degree oven. If you intend to fill the pie later bake at 475 degrees for about 10-12 minutes or until brown. Be sure to pick the pie bottom with a fork before baking.
You may have to cut and trim the crust once you've worked it up the pan edges and fluted it. I've often been frustrated by not having enough dough to give me the edge I wanted so this I was very generous in my measurements. This is not a problem: just cut the excess of with a knife before baking.
What I really love about this recipe is that it works every time, tastes pretty good, takes almost no time, and helps me avoid feeling like a pie crust failure. Try it--and let me know how it works for you. Happy baking!