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Basic Pie Dough for Spinach and Gruyere Quiches
Credit:
Brett Stevens
Recipe Summary
Yield: Makes two 9-inch crusts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
Gallery
Basic Pie Dough for Spinach and Gruyere Quiches
Credit:
Brett Stevens
Recipe Summary
Yield: Makes two 9-inch crusts
Gallery
Basic Pie Dough for Spinach and Gruyere Quiches
Credit:
Brett Stevens
Basic Pie Dough for Spinach and Gruyere Quiches
Credit:
Brett Stevens
Basic Pie Dough for Spinach and Gruyere Quiches
Recipe Summary
Yield: Makes two 9-inch crusts
Recipe Summary
Yield: Makes two 9-inch crusts
Yield: Makes two 9-inch crusts
Makes two 9-inch crusts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
Directions
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.
Reviews (14)
Add Rating & Review
86 Ratings
5 star values:
19
4 star values:
9
3 star values:
36
2 star values:
16
1 star values:
6
Load More Reviews
Reviews (14)
Add Rating & Review
86 Ratings
5 star values:
19
4 star values:
9
3 star values:
36
2 star values:
16
1 star values:
6
Add Rating & Review
86 Ratings
5 star values:
19
4 star values:
9
3 star values:
36
2 star values:
16
1 star values:
6
86 Ratings
5 star values:
19
4 star values:
9
3 star values:
36
2 star values:
16
1 star values:
6
86 Ratings
5 star values:
19
4 star values:
9
3 star values:
36
2 star values:
16
1 star values:
6
- 5 star values:
- 19
- 4 star values:
- 9
- 3 star values:
- 36
- 2 star values:
- 16
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
12/27/2018
The texture and taste are tops!
Martha Stewart Member
Rating: Unrated
03/10/2013
True you do have to add more water... just watch it. Again, look for small pea sized formation of the dough then squeeze between fingers. if it holds together but will still easily fall apart, you are good.
As for thawing out the left over disk you may have stored in plastic in your freezer, what is the best process? How much time to thaw? Thanks.
Martha Stewart Member
Rating: Unrated
11/23/2012
Food processor pie dough, where have you been all my life?! I will never need another crust recipe again! Made this for our Thanksgiving Day pies and could not believe how easy it was! Flaky, yummy goodness. Sigh.....
Martha Stewart Member
Rating: Unrated
07/01/2012
This makes a perfect pie crust all the time
Martha Stewart Member
Rating: Unrated
01/10/2009
Ack, this was a disaster for me. I need more specific instructions about than "crumbly but holds together when squeezed". Do you mean it still breaks apart easily after squeezing and looks crumbly? Or more firm than that. After 3/4 c of water added (it's dry dry dry on the prairies in the winter), this was still a crumbly mess when rolled out after refrigeration. Repairing with water drops and praying for mercy from the quiche gods.
Martha Stewart Member
Rating: Unrated
04/07/2008
You're right! The correct amount of water is 1/4 cup. The recipe has been fixed--thank you for pointing out the error.
Martha Stewart Member
Rating: Unrated
03/21/2008
Should be no more than 6-8 tablespoons of ice cold water to 16 ozs of flour, 2 sticks of cold butter or butter/shortening mix.(stick them in the quick freeze 15 mins). Let sit in fridge for 30 mins before rolling. Makes a perfect pastry every time. Also, only needs a pinch of salt, sugar only if your taste prefers.
Martha Stewart Member
Rating: Unrated
03/18/2008
One Whole Cup of Water!!! Plus more if needed! I don't think this is correct.
Martha Stewart Member
Rating: Unrated
03/18/2008
Yes, one cup of water would make a paste-mess. I'm the worst with pie crust.
It invariably ends up tough as a plank.
Any suggestions?
Martha Stewart Member
Rating: Unrated
03/03/2008
Follow-up comment: the magazine receipe says 1/4 cup of ice water, followed by an additional max 1/4 cup, 1 tablespoon at a time.
DO NOT follow this recipe as listed above - it's incorrect.
Martha Stewart Member
Rating: Unrated
03/02/2008
Something askew with this recipe. Even just one cup of water is WAY too much for 2.5 cups of flour for two pie crusts. Editors need to revise asap.
Martha Stewart Member
Rating: Unrated
11/25/2007
Be sure to form into perfect discs so that they roll out round. Handle the dough very sparingly because it will not bake right if you don't.
Martha Stewart Member
Rating: 5 stars
12/27/2018
The texture and taste are tops!
Rating: 5 stars
Rating: Unrated
03/10/2013
True you do have to add more water... just watch it. Again, look for small pea sized formation of the dough then squeeze between fingers. if it holds together but will still easily fall apart, you are good.
As for thawing out the left over disk you may have stored in plastic in your freezer, what is the best process? How much time to thaw? Thanks.
Rating: Unrated
Rating: Unrated
11/23/2012
Food processor pie dough, where have you been all my life?! I will never need another crust recipe again! Made this for our Thanksgiving Day pies and could not believe how easy it was! Flaky, yummy goodness. Sigh.....
Rating: Unrated
07/01/2012
This makes a perfect pie crust all the time
Rating: Unrated
01/10/2009
Ack, this was a disaster for me. I need more specific instructions about than "crumbly but holds together when squeezed". Do you mean it still breaks apart easily after squeezing and looks crumbly? Or more firm than that. After 3/4 c of water added (it's dry dry dry on the prairies in the winter), this was still a crumbly mess when rolled out after refrigeration. Repairing with water drops and praying for mercy from the quiche gods.
Rating: Unrated
04/07/2008
You're right! The correct amount of water is 1/4 cup. The recipe has been fixed--thank you for pointing out the error.
Rating: Unrated
03/21/2008
Should be no more than 6-8 tablespoons of ice cold water to 16 ozs of flour, 2 sticks of cold butter or butter/shortening mix.(stick them in the quick freeze 15 mins). Let sit in fridge for 30 mins before rolling. Makes a perfect pastry every time. Also, only needs a pinch of salt, sugar only if your taste prefers.
Rating: Unrated
03/18/2008
One Whole Cup of Water!!! Plus more if needed! I don't think this is correct.
Yes, one cup of water would make a paste-mess. I'm the worst with pie crust.
It invariably ends up tough as a plank.
Any suggestions?
Rating: Unrated
03/03/2008
Follow-up comment: the magazine receipe says 1/4 cup of ice water, followed by an additional max 1/4 cup, 1 tablespoon at a time.
DO NOT follow this recipe as listed above - it's incorrect.
Rating: Unrated
03/02/2008
Something askew with this recipe. Even just one cup of water is WAY too much for 2.5 cups of flour for two pie crusts. Editors need to revise asap.
Rating: Unrated
11/25/2007
Be sure to form into perfect discs so that they roll out round. Handle the dough very sparingly because it will not bake right if you don't.
All Reviews for Basic Pie Dough for Spinach and Gruyere Quiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Pie Dough for Spinach and Gruyere Quiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
