First Homemade Pie Crust
I found a blog called Cooking for Assholes that has some pretty good recipes in it, but can be way too snarky. If you're not into being insulted as you try new recipes you probably should avoid clicking the link. Seriously, the guy has this "if you can't do this you're too fucking stupid" attitude that gets old pretty quick. Too bad, because the guy knows food and his recipes are, for the most part, pretty awesome.
Anyway, reading one of his posts the other day got me thinking about making another quiche, so I looked at his crust recipe, which I am going to reproduce here without all the profanity and only about half the snarkiness.
1-1/4 cup all purpose flour
1/2 tsp salt
(If making a sweet crust add 1 tbsp sugar)
1 stick (1/2 cup) cold butter, cut into small cubes
3 tbsp COLD water
Use your food processor -- don't have one? Get one. If you don't have one you're on your own for the rest of the recipe. All I know for sure is that if you're not using a food processor you should use your finger tips to mix everything so that you don't melt the butter.
Use your food processor, put in the flour and salt and pulse it a couple of times to mix it all together. Add the cubed butter and pulse a whole bunch of times until the dough looks something like oatmeal. Add the three tablespoons of COLD water and pulse until the whole thing forms into a cohesive mass.
Flour your work area, form the dough into a ball and then roll it out with a rolling pin until you get your desired thickness.
That's all there is to it.
Use the rolling pin as a tool to pick up the crust and place it in your pre-greased pie pan. Fill with your favorite ingredients and bake at 375 F for 40 minutes or so.
My quiche had bacon, asparagus, roasted Serrano peppers and a multi-cheese blend.
My mistakes: I didn't see "salt" in his recipe (it was there, I just didn't see it) and I used unsalted butter so my crust came out tender, golden, flaky and bland. I also didn't let the quiche cook long enough, funny because the knife test came out clean. I let it sit for almost a half hour and when I cut into it I got runny eggs in the middle. Fortunately, eggs are pretty forgiving and I was able to put it back in the oven for about ten minutes and they solidified up real nice.
The crust recipe is so easy, and, by the way, it is about a million times cheaper than buying pre-made crusts, that next time I'm going to try making my own pot pie.
Oh, and don't give me that "real men don't eat quiche" crap. That book was a parody.