deep-dish-mushrooms-bacon-gruyère-quiche-step-4

Pastry for Deep-Dish Quiche

Name: Pastry for Deep-Dish Quiche
Yield: 1 9-inch-round deep-dish pastry
Ingredients: 245 grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting; 3/4 teaspoon table salt; 12 tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes; 5 tablespoons ice water

By Diane Unger

1 9-inch-round deep-dish pastry

2½ hours 25 minutes active

We highly recommend using a 9-inch-round and 2-inch-deep metal tart pan with fluted sides and a removable bottom. The metal is a good conductor of heat so the crust browns nicely, even without prebaking. A deep-dish glass pie plate (such as Pyrex) will get the job done, but the crust will not brown as well.

1

9-inch-round deep-dish pastry

Tip

Don’t forget to freeze the flour-butter mixture for 10 minutes before processing. This helps the ingredients remain cold as they’re mixed so the dough is easier to handle and the crust bakes up tender. If the flour-butter mixture is in the freezer for longer than 10 minutes, the butter will be extra-firm, so the processing time will likely need to be extended.

2½ hours

25 minutes active

Ingredients

245

grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting
¾

teaspoon table salt

Directions

01

In a medium bowl, whisk together the flour and salt. Add the butter and toss, separating any stuck-together cubes, until evenly coated. Freeze uncovered for 10 minutes.

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Reviews

Elaine T.

December 11, 2022

The Best

I will never use another recipe for a crust for quiche again. This one was easy to put together and baked up perfectly.

Elizabeth A.

October 21, 2023

Did not work for me

The first time I made it, it worked well. So I tried it again and it was a disaster. They have changed the recipe and the dough was cracking and would not hold together. Fortunately, it was just family and they don't really care as long as the filling is good. Not going back to this one again. (I gave it two stars because it worked the first time).

Rajat B.

It's a great recipe. But why is 245g flour equal to 2.75c? That seem off the rails high. I understand the need for volume measurements but that's a lot of flour for a 9" pan. Also why not include weights for the water and butter? I assume this fundamentally is a 3:2:1 by weight recipe.

Janelle C.

Hi Rajat,

Here at milk street, we measure by weight not volume. We did not include weights for the water and butter as it is not typical with baking recipes.

Best,
The Milk Street Team

Jean-Pierre S.

I have to agree that there was an overage of flour. I had to add much more water than was called for in the recipe when I used the cup conversion. I never have issues with my typical Pate Brisee recipe. Moreover, it produced way more dough than was needed.

Loewi L.

It's a good suggestion and you should consider changing what you do to go with the flow, Milk Street. It is typical, actually. Look at Chefsteps. Weights for all the ingredients.

Jean-Pierre S.

Loewi L.

It's a good suggestion and you should consider changing what you do to go with the flow, Milk Street. It is typical, actually. Look at Chefsteps. Weights for all the ingredients.

William H.

I haven't tried this recipe yet, so I cannot speak to the ratio of flour to butter to water, or the total quantity of the dough in relation to the size of the pan. However, for Rajat B's question: why is 245g flour equal to 2.75c? Milk Street defines 1 cup of all purpose flour as 130 grams. So, "1¾ cups plus 2 tablespoons" = 1.75 cups plus 0.125 cup = 1.875 cups. 1.875 cups x 130 grams/cup = 243.75 grams (approximately 245 grams, though 244 grams would be closer).

Rajat B.

Another truck thats worth pointing out. When you add ice to water the water in the cup is not at 0C. If you stir the water with an instant read thermometer as if you were making a cocktail you will find that after a 30s or so the water approaches 0C- now it's ice cold. You can help yourself out by putting your ice water in a thermos to keep it ice cold. Some add a little salt or alcohoo to get an even colder temp.

Tracie B.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Diana L.

I made this dough two times now and everytime it comes out right. It tastes good as well. Thank you!

Julia K.

My first attempt at homemade pie dough - turned out great!

Scott M.

Why does it say 1.5 and then 3/4 tsp of table salt? Which one is it?

Lynn C.

Hi Scott -

Thanks for pointing this out! That is a typo. It should be 3/4 teaspoon of table salt. We recently switched our baking recipes from kosher to table salt and that 1 1/2 was left there by accident during the conversion. Hope that clears it up!

Best,
The Milk Street Team

Pastry for Deep-Dish Quiche

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2½ hours

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