Flaky pie dough from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 328) by Cenk Sonmezsoy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 08, 2019

    I needed the full amount of water for the dough to come together. Rolling the crust between parchment sheets was a bit awkward, partly because my parchment sheets are precut for a half sheet pan and the crust needs to be rolled wider than the narrow edge. The dough started to stick to the parchment, but I managed. My quiche pan was ceramic so I didn't do the freezing and trimming the edges step (and the edges were thick enough already), just trimmed them slightly above the pan rim, then froze for 20 min before baking. I had to bake the crust an extra 10 minutes covered and an extra 5 minutes uncovered, but it turned out great for the quiche: tender and flaky, no soggy bottom.

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