Eggs by Jodi Liano

Author:Jodi Liano
Language: eng
Format: epub
Publisher: Weldon Owen

the perfect crust

Making homemade pastry crust for your quiche or tarts doesn’t have to be intimidating. In fact, if you plan ahead, it can be quick and easy. And truly, a homemade crust is half of what makes a quiche or tart so endearing.

Here are a few tips to help you make the perfect crust:

KEEP YOUR INGREDIENTS COLD Keeping the butter cold is essential to a flaky crust, because you don’t want the butter to completely combine with the dough. You can even use frozen butter to be sure it remains chilled. Also, using cold water helps keep the butter and the dough cold.

WORK QUICKLY Don’t panic, but do try to work quickly. Making your dough in a food processor or stand mixer will help you work faster; these tools also help keep your warm hands out of the dough, keeping it cold.

DON’T OVERWORK IT When cutting the butter into the flour, make sure your butter remains about the size of small peas. Once you’ve lightly mixed the dough together, dump it out onto a work surface and gently knead it into a ball. It should be rough with streaks of butter running through it.

PLAN AHEAD Pastry dough freezes well, so make it in advance and store it in the freezer. Or make a double batch to have on hand whenever you want to prepare a quiche at a moment’s notice.

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