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Classic Quiche Crust

A flaky, buttery homemade quiche crust that delivers delicate layers and a golden finish. This versatile crust holds up perfectly to custard fillings without turning soggy and can be prepared up to three days ahead.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizer, Breakfast, Brunch
Cuisine: French
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 3 to 4 tablespoons ice water

Equipment

  • 9 inch tart pan with removable bottom or pie dish
  • Food processor or pastry blender
  • Rolling pin
  • Plastic wrap
  • Pie weights or dried beans
  • Parchment paper
  • Fork
  • Measuring cups and spoons

Method
 

  1. Add the flour and salt to your food processor and pulse twice to combine. If using a bowl and pastry blender, whisk these together first to distribute the salt evenly throughout the flour.
  2. Scatter the cold butter cubes over the flour mixture and pulse 8 to 10 times until the mixture resembles coarse crumbs with some pea sized pieces remaining.
  3. Drop the egg yolk into the mixture and pulse three times to distribute it.
  4. Drizzle in three tablespoons of ice water and pulse until the dough just starts to clump together. Add the fourth tablespoon only if the dough seems too dry and crumbly.
  5. Turn the shaggy dough onto a clean surface and gently press it into a flat disk about one inch thick.
  6. Wrap the disk tightly in plastic wrap and refrigerate for at least one hour or up to three days.
  7. On a lightly floured surface, roll the chilled dough into a 12 inch circle about 1/8 inch thick. Work from the center outward, rotating the dough quarter turns to maintain an even circle.
  8. Carefully drape the rolled dough over your rolling pin and transfer it to your tart pan. Gently press the dough into the bottom edges and up the sides without stretching it.
  9. Roll your pin across the top of the pan to trim excess dough, then prick the bottom all over with a fork.
  10. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 400 degrees Fahrenheit for 15 minutes, remove the weights, and bake another 8 to 10 minutes until golden.

Notes

Keep your butter and water as cold as possible. Chill your flour in the freezer for 15 minutes before starting for extra insurance against a tough crust. The dough can be stored refrigerated for up to three days or frozen for up to three months.