Always wanted to give making a homemade dough for a pie or quiche a try? It’s really quite simple, and even more delicious. Just follow this basic recipe for sweet and savory and you’ll be enjoying flaky, buttery goodness in no time.
Savory Dough
Ingredients:
.875 cups (or 7 oz) All Purpose Flour
3.5 oz butter
Heavy Pinch of Salt
1 Tablespoon Water
1 Whole Egg
Sweet Dough
Ingredients: Same as Savory Dough, but add 3 Tablespoons Sugar
Procedure:
1. Sift flour and salt (and sugar for savory dough) together onto a cold, clean surface that is non-porous. Marble or aluminum works well.
2. Cut butter into small cubes and place on top of dough. Using a pastry scraper, begin cutting the butter into the flour (this is a technique called Sabler). You want to combine the butter and flour so that the butter turns into the size of small peas. It will take a couple minutes.
3. Make a well in the middle of the flour/butter mixture to hold the egg/water. Break the yolk of the egg in a bowl with the water and gently pour into the well. Using your pastry scraper, combine again by lifting and scooping the flour over the egg.
4. Once fairly combined but still a bit floury, take small pieces of the dough in your hand, squish into a loose ball and scrape against the countertop using the palm of your hand (this is called fraisage). Only scrape each piece once as you don’t want to awaken the gluten too much. Once the dough has been scraped, gently combine into a flat disk and put in the fridge for at least 30 mins.
5. When it’s time to use the dough, flour your surface evenly along with a rolling pin and roll out to the desired thickness. Enjoy for a quiche, pie, or tart!
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