Basic pastry shell for quiches

YOU
0 serving

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

220.00 g flour — cake
salt — pinch
180.00 g butter
1.00 eggs — yolk only
water — cold
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 200 ºC (400 ºF). Sift the cake flour and salt together in a mixing bowl. Grate the butter and add to the cake flour mixture. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and just enough water to form a stiff dough. Shape into a ball, cover and chill for at least half an hour. Roll out on a lightly floured surface until it is about 5 mm thick. Reverse the dough on to the rolling pin, and unroll it over a 24 cm pie dish, ensuring that it covers the entire surface of the dish. Press the dough tightly into the bottom of the dish. Do not trim the overlapping dough. Roll the rolling pin across the pie dish to roughly trim the edge. Trim the remaining dough and tidy the edge. Prick the pastry with a fork. Line the pastry with a sheet of wax paper and cover the paper with dried beans. Bake for 10 minutes. Remove the waxpaper and beans and bake 7 minutes more. Remove from the oven and pour in the filling of your choice.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.