Ok, so I’ve been a bit delinquent as of late. Most of y’all know that I’m moving from my lovely Austin condo to a new apartment in Houston. The next month will be quite crazy getting everything ready for the move (plus a work trip to China at the end of the month is making the month feel like two weeks). However, I did make time over Memorial Day Weekend to explore baking a savory crust.
There is nothing nicer than a laid back Sunday (or Monday if it’s a holiday) morning, complete with delicious coffee and breakfast in the comfort of your own kitchen and pjs. A quiche sounded like the perfect dish to have for Sunday with leftovers for Monday. I decided to do an asparagus and gruyère cheese quiche with the same basic crust I used for the pie. There was leftover fresh asparagus that needed to be eaten ASAP, so it worked out perfectly.
Oh, and for those that have asked, below is the recipe for the crust from The America’s Test Kitchen Family Baking Book (aka, the best baking book I’ve ever had).
Traditional Single-Crust Pie Dough
- 1 1/4 cups all-purpose flour
- 1 tbs. sugar
- 1/2 tsp. salt
- 3 tbs. vegetable shortening (chilled and cut into 1/2 in. pieces)
- 5 tbs. unsalted butter (chilled and cut into 1/4 in. pieces)
- 4-6 tbs. ice water
Process the dry ingredients together, then add shortening and then the butter. Add just enough water to make the dough stick together. Before rolling the dough out, let it sit for about 10 minutes. Roll out dough and fit into your pie plate. Cover the crust in plastic wrap and freeze for at least 30 minutes. Check your recipe to see if you need to bake the dough before adding the filling or not.