Wednesday, April 23, 2014

Pastry Dough for Quiche

Pastry Dough for Quiche
(1 serving)


1¾ cups All-Purpose Flour
½ tsp. Salt
12 tbsp. Unsalted Butter, cut into ½ inch cubes & freeze 10 minutes before use
3 tbsp. Sour Cream
¼ cup Ice Water
1 large Fresh Egg, egg white only & slightly beaten


In a food processor, combine flour and salt with 3-1 second pulses. Next add the butter and pulse about 10-1 second pulses or until butter is about pea size. In a small bowl combine sour cream and water. Pour half of mixture into processor and pulse 3-1 second pulses and then repeat with second half of mixture. Check dough for dry flour and whether it holds together. If so, add 1 to 2 tbsp. more of ice water and pulse 3-5 1 second pulses. Turn dough out on to a work surface and form into a 6 inch disk. Wrap with plastic and refrigerate 1 to 2 hours or until firm but not hard. Roll out dough to a 15 inch circle about ¼ inch thick. Loosely roll dough around rolling pin and unroll over a 9 or 9½ inch spring-form pan that has been sprayed over bottom and all of the wall. Working your way around the pan, gently lift dough and put into pan pressing into the bottom corner. Dough should come up sides and just over the top. Cut off any dough beyond that. If dough cracks or has any holes, fix with scrap dough. Refrigerate any leftover scrap dough in case needed later. Cover the dough inside the pan with foil (spray side touching dough) and fill with dry beans (3-4 cups) for weight. Place on a rimmed baking sheet and put in a pre-heated 375 degree oven on a rack in the lower middle section. Bake for 30 to 40 minutes or until exposed dough is lightly browned. Remove from oven and carefully discard the beans and foil. Fix any cracks or holes with leftover dough. Replace in oven for another 15 minutes or until bottom is lightly browned. Let cool while you prepare filling.

Note: You can use this dough for pies too.

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