This pie crust recipe is the one I make for savory foods. I use it for quiches and other vegetable pies. It can also be used for a sweet pie if you have an extra crust. The difference is a little more salt and no sugar.
Pie crust:
13 Tablespoons cold butter
3/4 tsp. salt
1/4 cup cold water
1 3/4 cup flour
Mix together the 1 3/4 cups flour, and 3/4 tsp. salt.
Cut in 13 Tablespoons of butter. Add the 1/4 cup cold water and quickly work together with a fork.
Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.
Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle.
To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate.
Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.
Makes two crusts.
Pingback: Quiche with muenster and dried Italian herbs | Barefoot and Pregnant in the Kitchen
Pingback: Quiche with muenster and dried Italian herbs | Kitchen Empowerment