Basic pastry shell for quiches

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By Food24 November 03 2009
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Ingredients (5)

220.00 g flour — cake
salt — pinch
180.00 g butter
1.00 eggs — yolk only
water — cold
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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.

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