A generous amount of pastry dough. This Deep-Dish Pastry Shell will provide enough dough to line your springform pan …then fill it to create any number of sweet and savory quiches. Like this delicious Spinach Pancetta Quiche, perhaps. Prepare and bake your crust ahead of time.
Once cooled, it can be covered and stored at room temperature overnight. Or, if well-wrapped, can be frozen for up to 6 months.
- In the bowl of your food processor, combine the flour and salt.
- Add the butter & pulse until the mixture resembles coarse crumbs.
- Combine the egg and water in a small bowl.
- Add to the food processor.
- Pulse until the mixture just begins to clump together.
Be sure to use very cold butter, so that it can be cut into small pieces. Once it’s incorporated with the flour, it should resemble coarse crumbs. This all comes together easily in your food processor.
- Transfer the mixture out onto a sheet of plastic wrap.
- Fold the wrap over and press the crumbs until they hold together.
- Shape into a circle.
- Wrap and chill at least 30 minutes.
Note: Once you have reached this step where the dough is rolled out into a circle, keep in mind that this dough can also be used as the base for a large rustic fruit tart. Or a very deep-dish apple pie.
- Turn the chilled dough out onto a lightly floured surface.
- Be sure to use a surface that can accommodate a circle of at least 15-inches.
- Roll out the dough into a 15-inch circle.
- Carefully roll the pastry around your rolling pin.
- Transfer the rolled out dough to a 9 x 2 1/2-inch springform pan.
- Using your fingertips, carefully press it into the sides.
- Trim the overhanging pastry to one-inch.
- Press the overhang firmly against the outside of the ring.
- That will help to prevent it from shrinking.
Don’t be too concerned if the edges are a bit rough or uneven …the excess dough will eventually be cut away when the pan’s outer ring is removed.
- Use the trimmings to fill any cracks.
- Freeze the shell for 20 minutes.
- Preheat the oven to 400°F.
- Place the springform pan on a baking sheet.
- Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides.
- Bake about 20 minutes or until the edge of the dough is lightly browned.
- Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom.
- Transfer the baking sheet to a rack and let the pastry cool before filling
Your deep-dish pastry shell is now ready to be filled with your delicious sweet or savory ingredients.
Fill it now or tomorrow.
Or freeze it for another day.
deep-dish pastry shell
From BH&G
This recipe will provide enough dough to line your springform pan ...then fill it to create any number of sweet and savory quiches.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 1/4 cup cold water
Instructions
-
In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together.
-
Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together. Shape into a circle. Wrap and chill at least 30 minutes.
-
Turn the chilled dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
-
Preheat the oven to 400°F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.
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