Make your next Pie, Tart or Quiche from scratch with Quick Pastry Crust
We are going to show you how you can use our Quick Pastry Crust to make amazing crusts for your pies, tarts, quiches and anything you want to have a flaky, melt in your mouth crust. Few things are as satisfying than making a pie, tart or quiche from scratch.
First, there are many different types, methods, and ingredient combinations when it comes to making a quick pastry crust.
We use the cold fat with cold water method and cut the fats into the flour quickly to allow small crumbs of fat to melt evenly at higher temperatures, producing a flaky crust with amazing flavor for sweet and savory pastry.
A few things about the ingredients for a quick pastry crust:
- Use a high quality all purpose flour. King Arthur Flour is a favorite for us.
- For fats we use is a combination of coconut oil and butter. This gives that yummy buttery taste with the higher heat melting point from coconut oil for hotter bakes.
- Ice water
- Salt gives flavor
- A pinch of cardamom (for fruity pies and tarts). It gives the dough a subtle lift.
The coconut oil will need to be cool to cold. Frozen coconut oil is hard to work with but… coconut oil will warm up easier and melt into a liquid as it gets warmer so you will need to work quickly. The important thing is to keep the fats in tact so as the fats are blended together, a crumbly mix will be the result as the fats are cut in with the dry ingredients.
As the butter and coconut oil is cut into the dry ingredients use a dough cutter. In this case I used a mashed potato blender, similar to a dough cutter, to cut the fats with the dry ingredients. You can also use a larger fork. This will chop the fats into small pieces yet. allow them to retain their structure in the dough.
Blending the dough will start to come together in a few minutes and look something like this just before you pour in your ice cold liquids.
Your dough should look something like this prior to mixing in the ice cold water. Crumbly but blended.
Once you pour in the water the dough will be easy to blend in. Here you can use hands (quickly so the fats stay in tact). You should see little balls of butter and coconut oil mixed in through your dough.
Alternative – You can move the dough to a floured surface and work the dough. We kept it in the bowl for this batch.
This recipe makes enough dough for 2 – 9 inch pies or 1 – 9 inch pie with a woven lattice or detailed decoration. We have also made 3 smaller quiches with this recipe.
A few things to remember with this recipe.
- The dough will keep in the fridge for about 3-5 days
- You can freeze the dough for 1-2 weeks and still retain fresh flavor
- Be sure the water you use is ice cold. This will make the crust flaky and rise.
- Use salt. This adds flavor. Every pie and pastry crust should have flavor and it starts with salt.
- Vodka – What? Yes, this is a thing. We haven’t tried it with this recipe but a number of folks who have swear by it. Use 50/50 chilled vodka with water and see how that works with your pie crust.