Savoury Pastry Crust For Quiche Recipes

Steps:

• Preheat oven to 200C/400°F.
• Sift the flour,salt and garlic powder into a mixing bowl.
• Add the parsley and seeds and stir to combine with a fork.
• Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
• Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
• Roll out the dough on a lightly floured surface.
• Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
• I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
• Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
• Bake 10 minutes.
• Remove the paper and weights and return to oven.
• Bake an additional 5 minutes until the pastry is set and beige in color.
• Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
• Remove to cooling rack until ready to fill.

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Steps:

• Mix flour and salt with fork.
• Beat oil and water with whisk or fork to thicken.
• Pour into flour and mix with fork.
• Press into 9" pie crust.
• Fill with quiche mixture and bake at 400F until done.
• NOTES: I've never made this with canola oil.
• You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
• This recipe is not suitable for baked pie crust shells.
• It makes a nice, flaky crust that's suitable for everyday use.