Quiche Crust

Basic crust recipe for quiche or pie, for ⌀28cm

source: various


160 g Butter (cold)
250g Flour (type 405)
1 Egg
4 g Salt


Add cold butter to the flour, either blitz in a food processor or mix with hand to form sort of tiny globule.

Add egg, mix with hands until everything is incorporated (do not knead). Flatten into a thick disc, wrap tightly in plastic wrap and refrigerate for at least an hour and up-to few days.

Roll out the dough into the shape you want.