Quiche Crust
Baking and Desserts • French
Description
Work with the dough quickly to prevent the butter from melting, avoiding unnecessary heat sources, such as the stove.
Ingredients
- Wheat Flour 2 cups
- Salt ½ teaspoon
- Sugar ⅓ teaspoon
- Butter 5 oz
- Margarine 0 oz
- Water 5 tablespoons
Step-by-Step Guide
Step 1
Sift the flour. Cut the chilled butter into 1 cm pieces. Also cut the chilled margarine or lard. The water should be chilled.
Step 2
Prepare the dough: place all the ingredients except the water in a large mixing bowl. Rub the flour with the fats until the fats are the size of oatmeal flakes. Do not overdo it. Add the water and quickly mix all the ingredients with one hand (fingers together and bent like a scoop), thus kneading the dough into a single homogeneous mass (also incorporate all the scraps from the sides of the bowl into the dough).
Step 3
Form a tight ball from the dough (the dough should hold together and be elastic, but not sticky or wet). Place the dough ball on a lightly floured wooden board. Twice: with a quick and firm motion using the base of your palm (not the palm itself, as it is too warm), press and stretch the dough away from you for 15 cm (this is how the flour and fat are finally blended). Use a spatula to gather the dough back into a pile. Quickly form it into a ball again, lightly dust with flour, and wrap it in parchment paper. Leave the dough in the freezer for 1 hour (watching to ensure it doesn't freeze) or in the refrigerator for 2 hours or overnight.
Step 4
Then roll out the dough. Roll it out quickly to prevent the butter from melting; otherwise, it will be difficult to work with. Place the dough on a floured board (if the dough is hard, hit it with the rolling pin handle until it softens). Lightly roll the dough into a circle (it should be pliable and roll out without cracking). Roll it out by gently pressing, moving away from you, in different directions (turn the dough, lifting it). Roll the dough to a thickness of 3 mm and 2 centimeters larger in diameter than the tart pan. Trim the excess dough (you can also attach an extra piece of dough where it is just lacking).
Step 5
Wrap the dough around the rolling pin and transfer it to a greased tart pan. Spread it evenly in the pan, carefully shaping the edges. Prick the bottom with a fork at 1 cm intervals (to prevent it from puffing up). Line with parchment paper and fill with dry beans (up to the top) so that the dough does not rise.
Step 6
Bake in a preheated oven at 390°F for 8–9 minutes, then remove, take out the parchment with the beans, prick the bottom again with a fork, and return to bake for another 2–3 minutes. When the dough starts to color, remove it from the oven.
Step 7
Now the quiche crust can be filled with the filling.
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