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Crust pie dough

Fantastic dough for savory dishes, but not only.

Preparation time 20 minutes .. Cooling 30 minutes


  • 200 g flour + additional for dusting
  • 1 tsp salt
  • 100 g cold butter
  • 1 egg
  • for quiche mould of ø 28 cm


Sift the flour and salt into a bowl and place in food processor. Cut the butter into small pieces and add. Times in 1 min to a crumbly dough.

Run the engine and add the egg and 1 tablespoon cold water. Allow turning into a cohesive dough. If necessary, add only 1 tbsp cold water; too dry dough leaves badly roll.

Remove the dough from the machine and knead briefly with your hands into a ball. Knead as short as possible; by the warmth of your hands will melt the butter and the ground less crisp. Wrap the dough in cling film and let rest 30 minutes in the refrigerator.

Place the dough on a floured surface. Dust the rolling pin with flour and roll the dough into a round piece of diameter 32 cm. Clad thus the quiche dish. Prick with a fork holes in the bottom so the soil as little as possible rice. The quiche base is now ready for further preparation.

If you add 50 to 75 grams of sugar to flour, you have dough that is suitable for sweeter pies. You can do spices into the dough, but the taste can not compete with that of the filling. I can imagine that cumin is a good addition to the dough with a potato gratin in a pie crust. Rolled in 5 mm thickness is perfectly to be frozen for later.

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