I got ahead of myself in my enthusiasm [or hunger] for quiche … before the quiche you need the pie crust — which, to me, is as important as the filling. So, I will back track and add this basic recipe for PIE CRUST. [To which you may make a few additions depending on your personal tastes or sense of adventure. ]
Pie Crust
- 1/2 cup vegetable shortening [Crisco]
- 1/4 cup plus 2 tablespoons unsalted butter
- 2 1/4 cups WHITE LILY All Purpose Flour
- 1 teaspoon salt
- 1/3 cup liquid [1/3 milk or ice water & 2/3 vodka -or 1//2 & 1/2 for the faint of heart]
- options – if you’re making Quiche consider adding 1 – 2 tablespoons of “grated” Romano or Parmesan cheese and/or 1/2 – 1 teaspoons of cayenne pepper; if you are making a dessert pie, add a tablespoon of sugar and depending on the pie type [apple, peach, etc] – 1/2 teaspoon ground cinnamon
- makes 2 – 9″ single pie crusts or 1- double crust pie
1. In a bowl, mix flour [and any options] & salt – with a pastry blender or 2 knives, scissor-fashion, cut two-thirds of shortening into flour until like corn meal [for tenderness]. Cut in rest of the butter until like large peas [for flakiness].
2. Make 5 depressions in the flour mixture [4 around the outside & 1 in the middle]. Fill each depression with cold milk/water & vodka mixture [1 tablespoon in each], tossing quickly with fork until particles stick together when pressed gently, and form a dough that clings to fork [add more liquid by tablespoon as needed. [Use only enough liquid to make the flour particles cling together – dough should not be wet or slippery].
3. With cupped hands, lightly form dough into smooth ball [if a very warm day, wrap in wax paper, plastic wrap, or foil & refrigerate up to ½ hr.] Divide the dough in half to form 2 balls. Makes enough pastry for one 8” -9 “ double crust pie or 2 single crust pies.
To roll out crust:
1. On lightly floured surface, place one of the balls of pastry. Flour the rolling-pin, flatten dough ball gently – them roll lightly from the center out to the edge, in all directions, for a circle about 1 ½” wider than the inverted pie plate [ 11 – 12” in diameter].
2. Be sure to lift rolling-pin near edge of circle, to keep edge from splitting or getting thin. If edge splits, pinch cracks together. If pastry stick, loosen gently with spatula; then lift and lightly flour surface.
3. Fold pastry circle in half; lift on to un-greased pie plate, with fold at center; unfold. Use bent right index finger to fit pastry gently into plate. [Be sure there are no cracks or holes for juices to seep through].
Top Crust [future reference for fruit pies & meat pies]:
1. Roll top crust as in steps 1 & 2 above. Arrange filling in lined pie plate – trim bottom crust even with edge of plate. Now fold top crust in half; with knife, make several slits of your own design near center fold, so steam can escape.
2. Moisten edge of lower crust with water [use fingers]. Lay top crust over filling, with fold at center; unfold. Press the top & bottom crust edges together in a fluted pattern all the way around the pie.
Bake pie per pie recipe instructions.
Now, as promised … the delicious quiche! I’m sure the French would have issues with the liberties I take with “quiche”, however, I find that this beautifully easy pie is not only delicious, but also impressive and economical. Quiche [or egg pie] can be made with just about any vegetable/cheese/meat combination you have handy. A favorite of mine is grilled chicken & broccoli with gruyere and asiago cheeses. The recipe included is the basics, you add the creativity with the addition of your favorite veggies, meats, and cheeses. The “quiche” container — either a traditional quiche dish [round with straight sides] or a traditional [deep dish] pie plate. My favorites are the Emile Henri with the “fluted edges” – they go from oven to table beautifully. Also, surprisingly, Wal-Mart has a green ceramic pie plate that is attractive and only about $7 or $8 — try not to use the aluminum “pre-crusted” pans.
Quiche – a great way to use “leftovers”
INGREDIENTS
1 – 9” pie crust [best if homemade – see recipe below, but in a pinch, the boxed pie crust in the refrigerated section of your supermarket works okay].
- 5 large eggs
- 1 pint of Half & Half
- ¼ tsp. Salt
- ¼ tsp. Black or White Pepper
- 1/8 tsp Cayenne Pepper [optional]
- 1 cup [or a little more] cheese – traditionally Gruyere, but you can use cheddar, Monterey jack, goat, brie – I often use bits and pieces of “leftover” cheeses.
- 1 – 1 ½ cups veggies – sauté onions and or mushrooms, steamed broccoli or spinach, or sliced tomatoes – this is where you get to be creative and put just about anything you want into your quiche.
- ¼ – ½ cup chopped, cooked bacon [optional]
Prepare the 9” pie crust, prick the bottom with a fork is several places & bake at 400 for approx. 9 minutes [you want it very lightly browned]. Remove from oven.
In a large bowl, whisk the eggs, salt, pepper & cayenne pepper [optional]. Add to egg mixture the ½ pint of half & half. Sauté, steam or slice your veggie[s]. Grate or thinly slice the cheese[s]. Put the cheese on the bottom of the pre-baked pie crust, add the veggie[s] & bacon [if you like]. Pour on the egg mixture. Bake at 350 F in the middle of the oven for 45 minutes or until a knife inserted into the middle comes out clean.
Serves 6-8 as a dinner entrée when served with a green salad.
Pie Crust is the foundation of a good [no] a great pie. Commercial crusts will hold the filling but not enhance the experience of eating that wonderful piece of pie. If all you crave is dinner or dessert, then commercial crusts, canned fillings, aluminum pans [we’ll get to the pan issue as we blog], and even frozen pies may work for your taste buds [oh well]. But, if you want a WONDERFUL pie experience you will want to pay attention to PIECRUSTS. This blog will take you on a journey through the process, the textures, the tastes, the presentation, and the pleasure of PIE whether savory or sweet. From meat pie to milk pie, apple dumplings to shoofly, tomato spinach to lime meringue — stay tuned for a delicious trip.
Back to Saturday … we walked, and walked, and walked … to the Cotton District Arts Festival with a stop for lunch at Bulldog Dog Deli, shopping the festival and downtown and back for a quick dinner [BBQ Chicken & Broccoli Quiche and Bacon & Baby Vidalia Onion Quiche both in the Basic Pie Crust with Cayenne Pepper & a green salad] … after dinner the girls were off to campus to join friends for the free concert in the amphitheater. Sunday morning was a stroll through campus to Perry Cafeteria for Sunday Brunch and a visit to the Barnes & Noble Campus Bookstore to browse, shop and ride the only escalator for 
Piecrusts 
