My sister Lisa was visiting for the holidays and I had planned to make quiche for dinner one night. Only to my dismay, we had used the store-bought crust to make some yummy blueberry pies.
Let me clarify, Davyd made the pies. He is the master baker of delicious sweet pies.
Laughing, Lisa said she would "whip up some crust from scratch, it only takes 15 minutes."
Crust from scratch?? In 15 minutes?? I didn't believe her. Timeframes have never been my sister's strong suit. "Sure, we'll just hop on this train from Florence to Napoli en route to Sorento and it will all be fine!" A few hours later, we're stuck in a Burger King located in the Napoli train station at night, which is located on the wrong side of town...
She whipped up the crust that evening, but with all the holiday activity going on around us, I had no idea how long the crust actually took her. But one bite into the finished quiche, and I was hooked. It had just the right amount of salt and was flaky and amazing.
I made her record her recipe in my personal recipe book. This recipe book was given to me by a close college friend, Rachel Potter, who took the time to write it and then ship it to me in Hamburg, Germany, where I was doing my junior year abroad in college. And had never cooked for myself in my life.
Rachel wrote an intro, and then sections on Essential Tools, On-Hand Ingredients, A Note On Meat, Organization, Ten Dorm Dinners, and how to record recipes. I owe any culinary prowess I have achieved to Rachel Potter.
Pie Crust - EASY!
Time: 15 minutes
Yield: Dough for 9-9 1/2" pie plate
1.5 cups flour
1/4 tsp fine salt
1 tsp granulated sugar (for sweet pies only)
8 tbsp cold unsalted butter (1 stick), cut into small pieces
4-5+ tbsp (1/4 cup) ice water
Combine flour, salt, and sugar in a bowl and aerate with a fork. Using a pastry blender or your fingers, cut the butter into the dry ingredients until they have mixed--will be a bit clumpy.
Drizzle 4 tbsp cold water over mixture and mix just until the dough comes together. Add the extra tbsp water if necessary, but don't overwork. The dough is ready!
You can cover in plastic wrap for 30 minutes if you want to or roll out and use right now. Enjoy! Cook your pie according to the filling directions.
Source: Chow.com and Lisa, January 1, 2015
I found I had to add a bit more ice water, and work with the dough more than I was planning on to get it to a point where I could roll it out. But once it was rolled and baked, viola! Perfect crust once again! So I would concede that it took more around 20 minutes, but who's counting?