Savory Pie Dough for Quiches
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
30 minutes
Prep time
15 minutes
Marinade/Proof time
15 minutes
This recipe for savory pie dough draws upon classic French techniques used for making pastry. Understanding the importance of keeping the butter cold ensures that your pie has that delightful flaky texture that everyone loves. With its simple ingredients and ease of preparation, this recipe is inspired by home cooks across generations who have enjoyed the art of pie making. Perfect for any filling—from creamy quiches to robust meat pies—this dough serves as a versatile base in any kitchen.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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250 grams all-purpose flour
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125 grams unsalted butter (cold and diced)
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60 milliliters cold water (add more if needed)
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1 teaspoon salt
Instructions
- 1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Stir them together until well mixed.
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2.
Add Butter:
Add the cold, diced unsalted butter to the flour mixture. Using your fingers or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter still visible.
Keep the butter cold to ensure a flaky texture in the dough.
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3.
Add Water:
Gradually add the cold water, one tablespoon at a time, and mix gently with a fork until the dough starts to come together. You may need a little more water, but add it slowly until the dough holds together without being sticky.
Do not overwork the dough, as this can make the crust tough.
- 4. Form the Dough: Turn the dough out onto a lightly floured surface. Using your hands, gently knead the dough a few times until it becomes smooth. Shape the dough into a disc.
- 5. Wrap and Chill: Wrap the disc of dough in cling film and refrigerate for at least 15 minutes. This will firm it up and make it easier to roll out.
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6.
Roll Out the Dough:
Remove the dough from the fridge. On a lightly floured surface, roll it out into a circle about 3 mm thick and large enough to fit into your 23 cm pie dish. Carefully transfer the dough to the pie dish.
Ensure the dough doesn't break when transferring it to the pie dish and gently press it into the corners without stretching.
- 7. Prepare for Baking: Trim any excess dough hanging over the edges of the pie dish. If using for a quiche, poke the bottom of the dough with a fork to prevent it from bubbling up while baking and chill again for 5 minutes before using.
Tips and Variations
- For a more flavorful dough, consider adding herbs like thyme or rosemary to the flour mixture.
- You can use this dough for both sweet and savory pies by adjusting the seasonings accordingly.
- Make the dough ahead of time and freeze it wrapped in cling film for up to 3 months.
Equipment Required
Suggested Pairings
Sides
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A refreshing side that complements the richness of the quiche.
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Provides a healthy, hearty balance to the meal.
Drinks
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A chilled wine enhances the flavors of the quiche.
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Refreshes the palate and balances the meal without alcohol.
Other Food Dishes
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A traditional filling that pairs perfectly with the savory pie dough.
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A delicious meat alternative that works well with this crust.