The fussiest part of a quiche is the pie crust. Let’s start by getting one thing straight – store bought is just as good as homemade when it comes to quiche. I’ve used both the frozen kind (awesome because they usually come 2 per package and they’re already in a disposable pie plate) and the refrigerated kind (which are already smooth and rolled thin so you just lay it over your own pie plate and press it in.) So if you are going grocery shopping and already know you’ll be making a quiche, there is no shame in picking up a store bought crust.
I’m not always well planned out in advance though and sometimes find myself with all of the ingredients I need for a quiche except for the crust. As easy as the store bought ones are they also aren’t worth a trip to the store just for that. That’s when I went hunting and found a very simple recipe for a crust on Julie Blanner’s website here.
This recipe is everything a home cook mom like myself needs it to be. Simple ingredients. Comes together quickly. Not too much room for error. And the results are perfect.
Flour – All purpose, not a self rising or baking variety that will make your crust puffy.
Salt – I used kosher salt but table salt its fine too.
Butter – A whole stick of cold butter. Don’t take it out of the refrigerator until you’re ready to use it.
Ice Cold Water – I fill a little prep bowl with cold water and add 3-4 ice cubes to it.
A Food Processor – Not an ingredient but for this recipe you need one.
How to Make Homemade Pie Crust
Place the flour and salt in the food processor and pulse a few times to combine. Add the butter and continue pulsing until the butter is fully incorporated. it should be a very coarse flour texture at this point. Now add the ice water and pulse again until it forms a dough. And you’re done! Wrap it up and refrigerate it for at least one hour before using it.
FAQ’s & Expert Tips
Homemade pie crust freezes perfectly. Shape the crust dough into a disk and wrap it tightly in plastic wrap. Put it in the freezer to save for up to 3 months. To defrost it, simply move the frozen dough to the refrigerator overnight and then put it on the counter the next day about an hour before rolling it out.
Yes! This crust can be used for any recipe that requires pie crust. However – it’s a little less sweet and slightly less buttery than a typical dessert style pie crust.
Very cold butter. Do not take the butter out of the refrigerator until you are ready to use it. That crumbly texture from the cold butter makes all the difference.
Homemade pie crust is made of flour, salt, butter and water.
The Recipe for Homemade Pie Crust
This recipe and all of the delicious details are available on the JulieBlannder.com blog at Quiche Crust. Pie crusts can be intimidating but don’t let it scare you away. Give it a try and then write me a note in the comments about how great it was. Enjoy!
Now that you’ve made your crust… need an idea for what to fill it with? I’ve got a post on Sweet Potato Quiche that is delicious!