Recipe Finder

The Washington Post

Pastry Crust

Pastry Crust 8.000
Apr 16, 2003

This rich, buttery pastry crust perfectly fits Russell Cronkhite's baking dish of choice for quiche: an oval, 21/2-quart, 2-inch deep, ovenproof ceramic dish with a 10-cup capacity. The large size of the dish accommodates ample custard and the oval shape of the dish ensures that the center cooks through before the edges become overcooked.

(To check if a dish is large enough, simply pour water into the empty dish with a measuring cup, keeping track of the cups as you go.) This recipe is used in his Basic Quiche.


Servings: 8

Yield: Makes crust for a 10-cup oval dish

Ingredients
  • 2 1/2 cups flour, plus additional for the work surface
  • 1 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) cold unsalted butter
  • 1 large egg
  • 6 tablespoons cold milk, plus additional as needed

Related Recipes

Directions

In a large bowl, whisk together the flour and salt. In a food processor or in a bowl using a pastry cutter or two knives held crisscross fashion, cut the butter into the flour until the mixture is the consistency of coarse meal. Transfer the mixture to a large bowl.

In a small bowl, whisk together the egg and milk. Using a wooden spoon, gradually stir the milk mixture into the flour mixture. The dough should be crumbly. Turn the mixture onto a lightly floured work surface and knead just until it comes together. The dough should be a little moister and slightly more pliable than regular pie dough; it may be necessary to add additional milk, 1 teaspoon at a time.

Form the dough into a ball and flatten it slightly to form a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (May refrigerate for up to 1 week.)

On a lightly floured work surface, using a lightly floured rolling pin, roll the dough until it is slightly less than 1/4 inch thick. Carefully drape the dough over the rolling pin and then unroll it over the pie plate. Ease the dough into a 2 1/2-quart, 2-inch deep, ovenproof ceramic dish; set aside to let the dough rest for 5 to 10 minutes. The dough may shrink slightly; using a sharp knife, trim any excess dough.


Add it
Rate it

Recipe Source

Adapted from Russell Cronkhite.

Tested by Russell Cronkhite.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 293


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 10g 50%

Cholesterol: 69mg 23%

Sodium: 307mg 13%

Total Carbohydrates: 30g 10%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Post Most lifestyle
Subscribe to The Washington Post