I had been working at a shelter for women and children for a few months when the director informed me that I would be making six quiches for the staff Christmas brunch. The brunch was three days away, I had never made quiche, and my pie crust technique was sketchy at best. A fellow staff member heard of my plight, and presented me with her pastry recipe, which produces six crusts for three nine-inch pies. I was impressed with the workability of the dough and the tenderness of the finished product. I believe that the inclusion of an egg results in dough that holds together beautifully, yet bakes into a flaky crust.
4 Cups all-purpose flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 Cups shortening
1/2 Cup ice water
1 Tablespoon white vinegar
1 beaten egg
In a medium mixing bowl, combine flour, sugar, and salt. Cut shortening into flour mixture until mixture forms a pea-sized meal. Add water, vinegar, and beaten egg. Gently mix until dough is easy to handle. Divide dough into six equal portions. Chill at least one hour before rolling into crust. Leftover portions can be frozen. Individually wrap each leftover portion in plastic, and place all wrapped portions in a plastic bag. Label and date the bag and place in freezer.
To roll into a crust, place dough on lightly floured clean surface. Press dough to flatten slightly. Lightly flour a rolling pin and roll dough from the center outward until the crust is approximately 12 inches in diameter. Do not handle any more than is necessary, to avoid a tough crust. To place in pie dish, gently wrap dough around rolling pin and unwrap into the dish. Any tears in the crust can be gently patched together with a few drops of water.
For most pie recipes, this crust requires baking in a 425-degree oven for approximately 45 minutes.
The quiches for that staff brunch turned out beautifully, thanks to this recipe. Now, it has a permanent place in my recipe box; I think you’ll like it, too.