Ingredients
Pastry Dough Ingredients
- 2 cups (260g) all-purpose flour, plus more for dusting
- ½ tsp kosher salt
- ¾ cup (168g; 12 Tbsp) unsalted butter, very cold and cubed
- 5 Tbsp ice water (plus 1 more tablespoon if needed)
Instructions
- Make the pâte brisée: Combine the flour, cold cubed butter, and kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse about 10 times until the butter breaks into small pea-sized pieces. Add the ice water, then pulse 15-20 short times until the mixture just holds together. If needed, add an additional tablespoon of ice water and pulse again. Be careful not to overwork so the dough doesn’t form a ball.
- Chill the dough: Turn the dough out onto a sheet of plastic wrap, bring it together into a disc shape, and wrap tightly. Refrigerate for at least 1 hour, or up to 2 days before using, to allow the dough to rest and the butter to firm.
- Prepare the crust: On a lightly floured surface, roll out the chilled dough to roughly a 14-inch round. Transfer it to a deep quiche pan, gently pressing the dough into the bottom and sides of the pan by hand. Use the rolling pin to trim excess dough by pressing down over the edges. Dock the bottom of the crust with a fork to prevent bubbling. Place the crust back in the refrigerator to chill for about 15 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Blind bake the crust: Place the prepared pan on a parchment-lined rimmed baking sheet. Cover the dough with heavy-duty aluminum foil and fill with pie weights or dried beans to prevent shrinking and bubbling. Bake for 40 minutes, then check progress. Continue baking for an additional 30 minutes (total about 1 hour 10 minutes), checking every 15 minutes until the edges are golden and the crust center is dry. Remove from oven and let cool slightly, then carefully remove the foil and weights.
- Add filling and bake: The crust is now ready to be filled with your desired custard and ingredients for dishes such as quiche. Follow your chosen recipe for filling and baking times from this point onward. Enjoy your flaky, buttery deep dish crust!
Notes
- Keep the butter very cold to ensure a flaky texture.
- Do not overwork the dough to avoid developing gluten which toughens the crust.
- Chilling the dough before rolling and blind baking helps prevent shrinking.
- Using pie weights or dried beans during blind baking preserves the crust’s shape and prevents bubbles.
- This basic pâte brisée dough works well for savory dishes like quiche or sweet pies with slight variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
