3 Ingredient Quiche Crust

Make your own homemade flaky and buttery quiche crust with my 3 ingredient shortcrust pastry recipe. Made from just water, flour and butter, this recipe is perfect for pies, tarts and quiches.

5 from 46 votes

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Course: Lunch or Dinner

Cuisine: French, western

Prep Time: 10

Cook Time: 20

Chilling time: 30

Total Time: 1

Servings: serves

Calories: 2125kcal

Author: Lucy - Bake Play Smile

Equipment

Food processor or Thermomix

Ingredients

265 g (2 cups) plain flour or Baker's flour
150 g butter cold and chopped
2-3 tbs icy cold water see notes

Instructions

Conventional Method

Place the flour and butter into a food processor and process it until it resembles fine breadcrumbs.
Slowly adding the iced water until a smooth dough forms.
Knead the dough into a ball on a lightly floured surface.
Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
To blind bake the pastry, press the dough into a quiche, tart or pie tin and use a fork to gently prick across the base.
Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beads, you can use uncooked rice or lentils instead.
Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.
Remove the weights and baking paper, turn the temperature down to 160 degrees celsius (fan-forced) and bake for a further 15 minutes or until golden.
The pastry is now ready to be filled with your choice of tart, pie or quiche mixture and baked as per the recipe.

Thermomix Method

Place the flour and butter into the Thermomix bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
Add the iced water and knead for 1 minute on interval speed.
Knead the dough into a ball on a lightly floured surface.
Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
To blind bake the pastry, press the dough into a quiche, tart or pie tin and use a fork to gently prick across the base.
Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beads, you can use uncooked rice or lentils instead.
Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.
Remove the weights and baking paper, turn the temperature down to 160 degrees celsius (fan-forced) and bake for a further 15 minutes or until golden.
The pastry is now ready to be filled with your choice of tart, pie or quiche mixture and baked as per the recipe.

Notes

RECIPE NOTES & TIPS

Equipment - You can use either a food processor or Thermomix to make the pastry.

Butter - Use full fat butter that is very cold. Cold butter will stop the pastry from becoming greasy.

Temperature - Try to keep all of your ingredients cold during the entire preparation process. Keep the butter chilled until you’re ready to use it. Add ice to water to chill it even further.

Chilling - Chill the dough before using it – this allows the butter to set which results in perfectly flaky and melt-in-your-mouth pastry.

Rolling out the dough- Remove the dough from the fridge and leave it for 5-10 minutes before rolling it out(this will stop the edges cracking). Add a little flour to your rolling pin and flat board when rolling out the dough (to stop it from sticking).

Blind baking - the process of par-cooking pastry before adding filling and continuing to cook. Blind baking keeps the pastry in shape when filling is added, stops the pastry from going soggy and results in the BEST flaky pastry.

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