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pre baked quiche crust

Deep dish pie crust for 9 inch pie or quiche pan

a short crust pie dough for a 9 inch deep dish pie or quiche

Course Baking
Cuisine American, French

Ingredients

  • 1 2/3 cups bread flour
  • 14 tablespoons unsalted butter, 2 tablespoons less than 2 sticks
  • 1/2 teaspoon salt
  • 1/4 cup ice water, very cold

Instructions

  1. Place the flour, butter, and salt into a medium mixing bowl and chill for 30 minutes or more. 

  2. Using a pastry blender cut the butter into the flour and salt. Try not to overwork the mixture you still want to have small pieces of butter no bigger than a pea. 

  3. Sprinkle in all of the water and fluff with a fork.

  4. Continue to work the dough until it roughly comes together, try not to overwork the dough. 

  5. Turn out onto a clean work surface and very gently knead it into a ball making sure it is evenly moistened, but barely. 

  6. Flatten into a disk, wrap with plastic wrap and chill for several hours. I have had success chilling for only an hour, but it is better to chill for 3-4 or even overnight. 

  7. Roll out to fit a 9-inch pie or quiche pan. And chill for one more hour before either blind baking or filling.Roll out to fit a 9-inch pie or quiche pan. And chill for one more hour before either blind baking or filling.