Step 1

GO ALL BUTTER – As mentioned above, I used the Food 52 All Buttah Pie Dough Recipe. I find that using all butter makes for a flakier crust that doesn’t get too dry. I’ve also used a combination of crisco and butter, and that comes out pretty good too.USE YOUR HANDS – For this recipe, I used my hands to mix the cold butter with the flour. This was my first time using hands instead of a pie cutter, and I actually prefer it! It really lets you have control of the size of the butter pieces, and you know to stop when the butter starts getting too warm. For a flakier crust, mix with hands until the butter pieces are a little smaller than peanut m&ms.DON’T USE TOO MUCH ICE WATER – add the ice water slowly. No one wants a dry crust, but it also makes it harder if you add too much water. Then the dough will become too sticky and will be harder to roll out. Add water a little bit at a time so you can get it just right. The dough doesn’t have to look perfectly smooth but should come together nicely without too many cracks.CUT IN A CIRCLE BEFORE YOU PUT IT IN THE PIE DISH – once you roll out your pie dough, use a pizza cutter or knife to clean up the edges a bit (while still leaving enough dough to cover the sides well). This step isn’t necessary, but I found that it made for a prettier crust. *Note – I haven’t tried this with a double crust pie, just the single crust. You can use the discards to make pretty shapes to put on the top of your quiche!PRE-BAKE – I always pre bake the crust by itself before adding my filling. For this recipe, I baked it at 350 for 20 minutes before adding the egg mixture. Make sure you poke a few holes with a fork in the bottom of the crust before baking.

Step 2

Nan April 25, 2021Reply I don’t see any amounts for the ingredients, except 4 eggs. Am I missing something here?Thanks! amandachasten April 25, 2021Reply Hello! Thank you for pointing that out. I recently updated my site and it looks like the recipe got copied incorrectly. It’s all fixed now and the amounts are listed. Please let me know if you have any other questions! Gayle.rosey@icloud.com April 26, 2021Reply How much sausage should be used? In casing or removed from casing? Maybe I’ll just use cooked bacon instead. amandachasten April 26, 2021Reply Thanks for the comment! We had some technical issues but the recipe is complete now with amounts. Here is what I used: 4 oz Sausage (I used Sage Spiced Pork Sausage from Johnsonville)Cooked bacon would also be delicious! Steph Atterbury April 26, 2021Reply Looks amazing! I don’t see the amount of sausage needed. Thank you for sharing. amandachasten April 26, 2021Reply Thanks for pointing that out! It was missing – I just got a new site and this did not get copied correctly. You need 4 oz Sausage (I used Sage Spiced Pork Sausage from Johnsonville)