Pie crust needed for quiche

[PurpleChicken]

Gonna try and make quiche tonight but I've never made a crust.
My mom used to complain about pie crusts and just buy the frozen
ones from the store. I just got a rolling pin and would like to use it.
Suggestions?

 

[coffeemama]

Betty Crocker recipe.

I buy Marie Calendar's pre made, but if I want to make one I use Betty's recipe

 

[Lesa]

I make crustless quiche all the time. It comes out delicious and it cuts down a little on the fat (since there is so much cheese.) Just make sure you grease (I use cooking spray) your pan. We really don't miss the crust...If you decide to try out your rolling pin, I learned a great tip - use about 1 teaspoon of white vinegar in your crust mix. It makes the dough very flaky (even is you work it a little too much...) Enjoy- we are having quiche tonight too!!

 

[mikeksfarmer]

I make my crusts with good cold lard. a little salt and unbleached flour. I saw reciently on Americas Test Kitchen that they used Vodka as half of the wetting liquid. That way you can make it a little wetter. Roll it out with a little extra flour. the extra moisture will evaporate making a great crust when done.
I cant wait to try it. When my diet is over!

 

[al6517]

PC :

The pie crust recipe on the crisco can is the shizzle, really a fine crust, we use it exclusively. Quiche cool, what kind, custard or spinach or egg ect??.

AL

 

[redhen]

pillisbury dough boy...he's my friend....

 

[DuckLady]

I usually get the premade ones in the fridge section. But with the inspiration here as well as my new rolling pin that I can fill with water at what ever temps will help what I am making, I will give it a go.

 

[pips&peeps]

I also get the premade Pillsbury ones in the ref. section.

 

[bulldog-girl]

I do have to say the the Marie Calendar pre made bottome crusts in the pan are the bomb. I can't make a good crust worth beans so I buy these at Winco for 2 for $1.98. I always keep some in the freezer. If I have time I make another go of making my own. I use the MC for the bottome and if I want a top curst I keep the rolled out boxed ones from Pillsbury. Just roll out on the top of the crust and trim Yummo. I have heard that Lard ones are the best. If you are making homemade. My G-ma used to use Lard. The store only carries Hydrogenated lard so I have not tried lard. Alton Brown uses butter. Oh well, good luck. Just remember you have to handle it as little as possible or it is not flakey. that is where I always fail. No matter how little i handle it. I just cant get the flakey right.

 

[balticbabe]

I agree with using lard. My store used to sell a generic crisco product that was half lard, half veg shortening. It made the best crust. So much better than just veg. Plus shortening is hydrogenated franken fat while lard is natural. I've tried butter but didn't care for it.