Quiche Crust Recipe

Unbaked pie crust in a white tart pan, pierced with fork holes, rests on a marble surface, ready for the next step in learning how to blind bake a pie crust.

5 from 1 vote

Homemade quiche crust blind baking recipe is here. Easy to make the dough, bake, pour in your filling for ham or spinach quiche, cool and enjoy for brunch.

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American, French

Keyword: pie crust, quiche

Servings:

Author: Justine

Equipment

1 pie pan
baking beans
1 Rolling Pin
1 cutting board
1 food processor

Ingredients

1 large egg
1/5 tsp salt
1.5 cup all purpose flour
1/2 tsp baking powder
1/2 cup butter cold, diced
3 tbsp water cold

Instructions

In a food processor, add all-purpose flour, salt, baking powder, cubes of cold butter and blend until fine crumbs form. Pour the buttery flour crumbs into a large mixing bowl.
Add the egg and start kneading the dough, gradually adding cold water. Wrap shortbread dough in cling film and put it in the cold for half an hour oran hour.
Preheat the oven to 360 F. Roll out the dough into a thin layer about 1/4" - 1/2" thick. For convenience, you can roll out the dough between two sheets of parchment so it doesn't stick.
Put the dough into a round pie pan about 1 inch high and 8 inches in diameter. Poke holes in the bottom with a fork.
Line a baking sheet with parchment paper and top with baking beans or regular dry beans. Put the baking dish in the oven and bake for 15-20 minutes or until lightly golden.
Let the crust cool for 15 minutes and then add your filling. Bake with filling for the timing your recipe says.

Video

Nutrition