How about making your Shortcrust pastry? It will be much healthier than one from the grocery store! Making a pie crust can be intimidating, but with a little practice and the follow tips, you will have a perfect flaky crust.
Quiche crusts are made with shortcrust pastry. Shortcrust pastry refers to a flaky and crumbly pastry that can be cut easily.
Tips for making a flaky pie crust:
1. Keep the ingredients chilled: It will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and the liquid (water or milk) should always be ice cold when adding it to the dough. When incorporate the butter use your fingertips. Butter creates a flake, crisp pie crust.
2. Why some recipes calls egg yolk? The yolk adds fat, which makes the dough pliable and easier to handle.
3. Do not overwork the dough! Mix only as much as necessary to hold the dough together. Overworking heats up the pastry and makes it sticky, greasy, and a less flaky crust.
4. Rest the dough in the refrigerator for at least an hour or overnight, up to 2 days. Chilling the dough helps gluten in the flour to relax so that the pastry becomes more elastic and easier to roll, not sticky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
5. When you roll up the dough, lightly dust your work surface and the top of the dough to prevent sticking and tearing.
6. Use an egg wash for adding extra colour to crust. Brushing the top of the pastry will prevent them from turning too dark after baking. Also, to prevent excess browning of the edges during baking, cover the pie edge with a strip of baking paper or aluminum foil. Bake as directed, removing the paper/aluminum foil 15 minutes before the end of the baking time.
7. If blind baking (pre-baking) a pie crust, line the crust with parchment paper and fill it with pie weights, dried beans or rice. Bake until the edge just begins to colour. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles.
Only 15 min of preparation! With flour, butter and egg, it's done!
200g (7.05 ounce; 1 1/4 cup) plain white flour (all purpose flour)
100g (3.5 ounce) butter, straight from the refrigerator, cubed
30 ml (1 ounce; 2 Tbsp) cold water
a pinch of salt
STEP 1 Into a bowl, combine flour and salt; cut in butter. Using your fingertips rub the butter into the flour. No pressing, just soft motion, making sure all the butter remain coated, until the mixture looks like breadcrumbs.
STEP 2 Pour the egg, add the cold water, and mix everything together. You can mix with a fork, a spoon or a bread scraper. Using you hands, press down on the dough, turn the dough and press down again.
Turn the pastry onto a work surface. Holding the dough with both hands, pressdown gently with your thumbs. Turn the dough and press down again. Sligthly flour the work surface, and continue to press down the dough for a few times.
Shape the dough into a ball or a flat disc, wrap in waxed (baking) paper, not plastic wrap (will make it sweaty), and refrigerate for at least 1 hour before using or overnight up to 2 days.
A shortcrust pastry is commonly used as a base for tarts, pies, or quiches.
''Worthless people live only to eat and drink; people of worth eat and drink only to live". ― Socrates