Mollie Katzens Pie And Quiche Crust
From heatherbudapest 17 years ago
- - to make
- Serves 1
Mollie Katzen has a way of breaking things down so that anyone can understand them. When I started making quiche in college with a roommate, we hardly even thought to be intimidated, because there were all the steps, laid out clearly, in The New Moosewood Cookbook. Read more This is the basis for a number of her delicious recipes, including Spinach-Ricotta Pie and Swiss Cheese and Mushroom Quiche. I'll share some of my favorite quiche combinations soon; but before you fill the crust, you have to make it. It's so much fresher and flakier than a store-bought one, it's worth the effort. See less
Ingredients
- 6 Tablespoons butter, cut into small pieces shopping list
- 1-1/2 cups flour shopping list
- about 4 Tablespoons cold water, milk, or buttermilk shopping list
How to make it
- Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)
- Add just enough liquid (water, milk, or buttermilk) to hold the dough together. Roll out the dough and form a crust in a 9- or 10-inch pie pan or springform tart pan (depending on what you're using the crust for). Set aside.
- (Some recipes may call for you to bake the crust ahead of time; the spinach-ricotta pie and quiche recipes from Katzen simply involve pouring the other ingredients into the unbaked crust and baking it all together.)
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