Baking For the Home – A Perfect Crust For Every Occasion

Pies, Quiches and Tarts need the perfect pastry. With frozen pre-prepared pastry available, it’s too easy to make this choice. Try making pastry yourself, its economical, easy and will give your baking sensational flavor.

Basic Crust I – Savory Quiche or Pie

  •   1 1/4 c  Flour
  •            Pinch of salt
  •       3 T  Butter
  •       3-4 TB Cold Water
  •       3 T  Shortening
  •       3    To 4 Tb. cold water

Sift the flour and salt together into a bowl.  But the butter and shortening into the flour with a pastry blender or two knives until the mixture resembles course meal.  Add three Tb. Water and mix with a fork and then with your fingertips until the dough can be gathered into a ball. If the dough is very crumbly, sprinkle a few drops of water over the dough, adding only enough to make the dough stick together.  Wrap the dough in wax paper and chill in the refrigerator one hour before rolling out.

ROLLING AND PRE-BAKING: Roll the dough out on a floured board and fit it into a nine to ten-inch quiche tin or nine-inch pie plate. Cover the pastry with a sheet of aluminum foil, pressing it firmly around the sides and over the edges of the pastry.  Fill with uncooked rice or dry beans and bake in a preheated 400-degree oven for 7 minutes. Carefully remove the rice or beans and aluminum foil. Prick the bottom of the crust with a fork and continue baking 5 minutes more. The crust should not brown but should be only partially baked unless otherwise directed in a specific recipe. Let the pastry cool before filling and baking the quiche or pie.

quiche

Basic Crust 2

  •       Two 3-oz. Pkts. Philadelphia Cream cheese
  •     1/4 c  Softened butter
  •       2 T  Heavy cream
  •   1 1/4 c  Flour
  •     1/4 ts Salt

Beat the cream cheese and butter together in an electric mixer or by hand until smooth and creamy.  Add the cream and beat one to two minutes. Gradually add the flour and salt and combine thoroughly. Form the dough into a ball and wrap in wax paper.  Chill at least one hour before rolling out.

dough

ROLLING AND PRE-BAKING: It is easiest to roll this dough between two sheets of wax paper.  Place a large sheet of wax paper on a board and place the ball of dough on top.  Flatten it slightly and place another sheet of wax paper on top of the dough.  Roll the dough as you would for Basic Crust I, lifting the wax paper from time to time to keep it smooth. Fit the pastry into your quiche or pie pan and prebake as directed for Basic Crust I

Basic Crust 3 – Perfect for Quiches for that extra cheesy taste

Quiche

  •   1 1/4 c  Sifted all-purpose flour
  •     1/4 ts Salt
  •     1/2 c  Grated parmesan cheese
  •       4 T  Butter
  •       4    To 5 T. cold water

Place the flour, salt, and parmesan cheese in a bowl.  Cut the butter into the flour mixture with a pastry blender or two knives until the mixture resembles course meal.  Add 4 T. water and stir with a fork, gathering the dough into a ball with your fingertips. Add a few more drops of water if necessary to make the dough stick together. Wrap the dough in wax paper and chill one hour.  Roll out and partially bake as directed for Basic Crust I.

Basic Crust 4 – Perfect For unbaked Fillings

  •   1 1/2 c  Flour
  •     1/4 ts Salt
  •       3 T  Sugar
  •     1/2 c  Butter
  •       1    Egg
  •       2    To 3 T. cold water

Place the flour, salt, and sugar in a bowl.  Cut the butter into the flour, using a pastry blender or two knives, until the mixture resembles coarse meal.  Beat the egg lightly with 2 T. water.  Add the egg to the flour mixture and stir with a fork, gathering the dough into a ball with your fingertips.  Add water, a few drops at a time, if necessary to make the dough stick together.  Wrap the dough in wax paper and chill one hour.Roll out as directed in Basic Crust I. Bake in the same way but extend the baking time by about 8 minutes for a fully baked crust. In most cases, you will use this crust with an unbaked filling so it should be crisp and golden brown.

This crust is used for open fruit tarts or dessert pies.Berry Pie

 

Pies, Quiches, and Tarts are a good choice for a Baking for the Home Business. You can be your Own Boss, and if you like to bake, want to create, you can start planning your business today.