{"id":4771,"date":"2012-02-07T18:02:55","date_gmt":"2012-02-08T00:02:55","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4771"},"modified":"2012-02-07T18:02:55","modified_gmt":"2012-02-08T00:02:55","slug":"buttery-pie-crust-pate-brisee-and-ham-cheese-quiche","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/02\/07\/buttery-pie-crust-pate-brisee-and-ham-cheese-quiche\/","title":{"rendered":"Buttery Pie Crust (Pate Brisee) and Ham & Cheese Quiche"},"content":{"rendered":"

This is one of the first things you will see as you start preparing this pie crust. \u00a02 whole sticks of pure and lovely butter. \u00a0So you know it’s gotta be good.<\/p>\n

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There is nothing at all wrong with buying your pie dough. \u00a0I do it all the time. \u00a0Those twin packs of Pillsbury pie dough are convenient and really tasty. \u00a0However, if you can find the time to make pie dough from scratch, it is well worth it. \u00a0The great thing about this particular recipe is that it makes enough for a double crusted pie so you can use one now and keep the other in the freezer for up to 1 month.<\/p>\n

Since I was going to make quiche with this pie crust, I had to blind bake it. \u00a0I hate blind baking. \u00a0I always feel like my efforts to make an attractive edge are futile. \u00a0After putting the dough in the pie plate you have to put in and take out the foil and pie weights which inevitably causes some part of the edge to get bumped. \u00a0I am not good at this. \u00a0This time I also had a little trouble with the crust sliding down from the top of the plate during baking, so I had to squish the still pliable dough back up to the top of the plate. \u00a0After searching a little on this issue I learned that a quick rest in the freezer would have kept it from losing as much of its shape during the blind baking. \u00a0An obvious thing that I probably should have known to do, but didn’t. \u00a0 Even though this crust was far from the prettiest it was delicious.<\/p>\n

Thanks to the generous amount of butter, this crust is absolutely delicious. \u00a0You just cannot beat the flavor of butter. \u00a0The crust is also slightly flaky and the layers just melt in your mouth. \u00a0A mix of butter and shortening is supposed to yield a more flaky dough, so I will have to try that sometime. \u00a0The dough comes together quickly in a food processor, but you can also use a pastry blender. \u00a0It rolls out easily, but do make sure you dust your surface and rolling pin with flour as you’re rolling. \u00a0After a few rolls make sure you pick up your dough and rotate it 90 degrees. \u00a0I have the tendency to roll with more pressure when the pin is closest to me and less pressure when it is far away. \u00a0So rotating the dough not only helps with sticking, but also with keeping your dough an even thickness.<\/p>\n

This recipe is from Martha Stewart’s Baking Handbook<\/a>.<\/p>\n

P\u00e2te Bris\u00e9e<\/h3>\n

Ingredients<\/em><\/p>\n