pie crust recipes

Perfectly Flaky Pie Crust

all-purpose flour

sugar

table salt

unsalted butter, small dice

shortening

water

In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)

While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

Fabulous recipe -- In the past I had been afraid to make my own crust since making a couple of real disastrous failures early on -- I resorted to the store bought variety. Not really liking the ingredients in most of them, we only made pies for the Holidays -- This year, I decide to search for a good recipe and give it another try -- Thank you Aida!  After seeing her video -- it took all the mystery out of pie crust making with her very clear directions -- however, I did alter the recipe slightly by using really cold coconut oil instead of shortening -- worked great! By doing so, I was able to use all gluten free organic ingredients -- we made a pumpkin pie for Christmas that turned out fabulous -- and tonight, my grandson and I made an awesome off-the-cuff chicken pot pie with this crust -- what more can I say than he's already planning the next pie we can make. Thank you again Aida.

This recipe is not finished - the photo is of a baked pie crust, but the steps for baking the crust are not included. For those of us making a pie crust by hand for the first time, we would have had no idea one was supposed to bake it on its own after it’s refrigerated! Thanks to the picture, now I know I need to find out the rest of the steps somewhere else...

Anyone have any idea on how long to cook an apple pie using this crust? So far the making of the crust was super easy, but now I'm kind of at a dead end!

This pie crust recipe as pretty much infallible. Just remember, if  you want to use this for a pie that requires a bottom and top crust, double the recipe. It also helps if you keep your butter in the freezer for pie dough.

Great pie crust!  I made a cherry pie using canned cherry pie filling.  Common sense on the time and temperature as stated in a previous post, depending on what kind of a pie you’re making.

Followed the recipe and video and ended up with a perfect pie crust! Everyone raves about it. 

Simply the best pie crust. I use salted butter and butter flavor shortning. But other than that everything stays the same. My husband thinks my pies are the best because of the crust. Just a wonderful pie crust.

I wish I could watch the vid, but as of today 3/14/15 all you get is the commercial for the all star program, then when you try to hit play, it just keeps replaying the commercial.

I have been using this pie crust for about six or seven years now to make my pies. it is SUCH a great recipe. I always get compliments on it. I make Apple and Pumpkin pie. these are the recipes I use 

Apple   http://www.foodnetwork.com/recipes/food-network-kitchens/apple-pie-recipe.html

Pumpkin     http://www.foodnetwork.com/recipes/tyler-florence/ultimate-pumpkin-pie-recipe2.html  (With or without the topping. I have done both and just put the topping in a dish on the side.)

Perfect!  Perfect!  I subbed lard for the shortning- grandma always said a good pie crust used lard.  The only crust recipe you need!

https://www.foodnetwork.com/videos/perfectly-flaky-piecrust-0120982

Aida shares her technique for making a perfectly flaky piecrust.

This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.

The Best All-Butter Pie Dough

all-purpose flour (see Cook's Note)

salt

vodka

apple cider vinegar

ice water, plus more if needed

Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.

Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.  

Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust. 

Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. 

We used this recipe to make apple pie and it was the best pie I've ever made.

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Perfect Pie Crust

(1 1/2 sticks) very cold unsalted butter

vegetable shortening

(about 1/2 cup) ice water

How to Make a Pie Crust

Baking: Pies/Tarts/Pastries;Perfect Pie Crust

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

I finally made a flaky pie crust!!! I followed this recipe for the ingredient proportions but used some of the tips in Alton's pie crust video, including blending in the butter first and then the shortening to increase the flakiness, and stopping before it really started to come together, dumping out into a plastic bag and forming a disc with it. I made Ina's blueberry pie and it was delicious. I will be using this recipe as my go-to recipe. 

How to you bake if want to use as a single crust at what temperature and for how long?<div><br /></div>

Recipe did not state what temperature or how long to bake pie shell!<br />

I want to make crust for six 7inch pot pies. Top crusts only. Would doubling this recipe be enough? 

Excellent pie crust. I made the crust and put it in a ziplock bag and put it in refrig as stated. Something came up and I wasn’t able to make the crust for five days and I wanted to make sure the crust would be good and not hard so I cut off small piece rolled it out and covered it with butter and cinnamon and sugar and baked it. It was perfect. Really flaky and good. 

This is the best pie crust recipe ever! It will be my go to recipe always for pie crust. Thank you Ina!

I'm curious, can I add nutmeg and cinnamon to the pie crust

Sorry Lynn,  please reference page 31,  Baking With Julia.  Flaky Pie Dough..made with both cold unsalted butter AND solid vegetable shorting chilled..  best pie dough <div><br /></div>

I used coconut oil instead of butter or shortening and it came out perfect. Made it for a party and even people who don't like pies loved it, saying the crust was what made it. 

OMG absolutely fantastic!!  I have alway been intimidated by making homemade pie crust before I found this recipe, and I was still nervous to make it.  It's literally foolproof.  I took the advice from others by putting the diced butter, shortening &amp; steel blade in the freezer for 15 minutes before making the dough, then I split it into 2 (disc shape) pieces &amp; wrapped them individually in plastic wrap and refrigerated overnight...which worked out perfect because I wasn't planning on making my pie until the next day anyways and making this in advance saved me time.  I made my favorite pie...dutch apple (I just love the streusel topping, but will try a double crust another time).  I took the dough out of the fridge while I was prepping my pie filling - 20 minutes seemed to be enough time for the dough to soften before I rolled it out on a floured piece of waxed paper, which made it easy to transfer the dough to my pie plate.  The crust is perfectly buttery &amp; flaky!  My husband, son &amp; I loved it so much we practically ate the whole pie at one sitting.  I froze the other dough ball, but it looks like I will be making another pie next weekend :)))  I will never buy a pie crust again...can't wait to try this with Ina's chicken pot pie recipe.<div>Thank you, Ina...you are my "go to" for any recipe because yours always turn out delicious!</div>

https://www.foodnetwork.com/videos/inas-perfect-pie-crust-0226561

Ina's Perfect Pie Crust tips make ready-made pie crust a thing of the past.

Ina's Perfect Pie Crust

Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.

Caramel Apple Pie

all-purpose flour,

cinnamon

nutmeg

(12 tablespoons) salted butter,

white vinegar

egg, lightly beaten

apples

lemon, juiced

unsalted butter

brown sugar

quick oats

pecans, chopped

(or more) caramel topping

For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.

Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.

Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.

For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.

For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.

Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.

Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don't if you can't wait!

After reading the reviews (thank you!) I pre-baked my crust, omitted the sugar from the apples (used granny smiths), added 1 tsp of cinnamon, pinch of allspice, and nutmeg. I then sautéed them in a little butter, bourbon, and added 1 tbsp. of flour to absorb any excess liquid while cooking. The crust turned out absolutely perfect and the apples' natural sweetness shone through - the topping was sweet enough as is. So, it is a great idea, but not a very well written recipe. I can see how many reviewers ended up with not so perfect results with an overly sweet pie, a soggy crust, bland apples, or a filling that was too full of liquid. 

Wife &amp; I are 2 very good cooks. 5 kids can attest to that. When the 2 of us work together, there hasn't been many recipes that didn't turn out well. Yesterday afternoon, we set out with this caramel apple pie as our dessert. We gathered all ingredients as shown, no substitutions. Even used the lard in the crust, as recommended. However, the end result wasn't as shown on TV nor as we see in the photo. I recorded the show on DVR &amp; watched it twice before we started. 
We ended up with what I can describe as an apple crisp with pie shell. The recipe needs additional flour with the apples. They came out with too much liquid. Too much liquid even when completely cooled. I'm happy my wife thought to place a large cookie sheet on the rack under the pie pan. All those apples with not enough leavening, it bubbled up and all over the sides of the pan. Directions say 375 degrees for 1 hour. The apples were still hard after 1 hour &amp; inside temp was only 135. We ended up baking it for 1 1/2 hrs to achieve 170 degrees and cooked apples. The apples need some flavoring. Some cinnamon, vanilla caviar or extract or something other than lemon juice &amp; sugar.
The recipe is filed away in that round file can we keep in the corner of the kitchen. Never to be made again. I shoulda baked the apple pie recipe that's been in my mind for 40 years now.

So Ree I noticed you went against your religion and used a glass pie dish how did you like it because I only use glass and I love it. 

After reading many of your reviews, I was nervous to bake this pie but it turned out to be a huge hit! The crust was perfectly golden and cooked through, the apples were baked to perfection, and the crumb topping and caramel sauce tied it all together to make it memorable. I did not use pecans, I added a tsp cinnamon to the apple mixture, only used 3/4 of the crumb topping, and about 1/4 of the jar of caramel sauce. The only thing i would do differently would be to add less lemon next time.  Like a squeeze or two to taste. Overall, this is one of the best pies I've ever had and I will be making it for years to come! 

Absolutely stunning recipe. Made this many times now, turns out perfect each time. I personally freeze half of it as its a big pie, and just defrost it the day i want to use it, and warm it up a little in the oven, and its just as good. I will be continuing to make this pie forever!

<p>I made my first apple pie with this recipe and I had no regrets!  The crust is exactly what it should be, a good buttery flavor that just melts in your mouth, and just the right amount of flavor and spice for the apples.</p><p><br /></p><p>You see?  That's why I watch the Food Channel.  Thanks Ree!</p><p><br /></p>

Made this twice already. the first one my apples were a little overcooked but still tasted good. the second time my apples were firm.  I am not much of a fruit  pie fan but this one is on my list of favs. I really liked the crust too.

Made this pie last night. Did not come out as good as I expected. Crumb topping was not loose like on video and it clumped togethet before i put it on the pie. Followed recipe exactly but pie was not as full as on video. Tasted bettet today after being in refrig over-night. Apples too cooked down. Will try again with more apples. What did i do wrong?<div><br /></div>

I baked and served this delicious pie without using the caramel sauce on Thanksgiving,<div> We served several deserts, most homemade. All were good. My husband asked who had made the pie, because it was the best he's ever had, and seemed surprised I had made it. I've made a lot of apple pies over the years, but usually with ready made pie crust since  i don't have a good touch with pastry. I'll always use this recipe in the future. It was a little dry and crumbly when rolled out , so I just patted it in gently wherever needed. In my opinion     </div><div><div>, any pie will only taste as good as the apples in it. I used apples picked from my old backyard trees, which I know hold their shape and have little liquid when cooked, and taste tart and sweet. Some apples are better for sauce because they get soft and juicy. It had to be the type of apples that made some pies soggy. I also skimp on the sugar added to the apples, unless i have some bland ones. So thankful I can finally make a good crust.</div></div>

This pie was fantastic!!  My pie ended up pretty tall and I had the right size pan, but it baked just fine and turned out great.  I just drizzled some caramel on it as each serving was cut and it seemed like plenty.  Delicious!

https://www.foodnetwork.com/videos/rees-caramel-apple-pie-0232911

Ree makes apple pie even better with a handmade crust, pecans and caramel.

Ree's Caramel Apple Pie

Super Apple Pie

unsalted butter,

vegetable shortening, cut into 1/2-inch pieces

applejack

sugar, divided

tapioca flour

apple jelly

apple cider

lime juice

grains

Place the butter, shortening and applejack into the refrigerator for 1 hour.

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

This was delicious! I also tried some ground grains of paradise with sea salt in olive oil and used it as a dip for freshly baked bread. it was addictive. got the idea from www.grainsofparadise.com

If you're not into hunting around and paying a bunch of extra money for an esoteric spice like "grains of paradise" you can use a similar spice common in most Indian kitchens: cardamom. In fact, cardamom might be the greatest spice of all time so you might as well use it.

Tasty, but Alton, really?  Tapioca flour?  Grains of paradise?   I wouldn't even know where to find ingredients like that.  I substituted things that I knew went into apple pie and it came out fine.  Give us a break out here with the strange ingredients!

This pie is "Super" because it has apple all throughout it. It will also change the way you make apple pie.

- Crust is awesome. Can taste apple in every bite. Will use this for all apple/pear pies. We used cider in place of the alcohol.

- Go all Braeburn or Golden Delicious [search Food Lab Best Apple Pie pt 1 on why]

- Glaze on top can burn, add it halfway.

- Grains of Paradise [Whole Foods] were interesting. If you can try them out for the gourmet crowd. But I made this pie with traditional cinnamon the second time. WOW.

- Tapioca flour has a nice natural mouth feel better than corn starch. Can be used for all fruit pies.

- Sugar level is low to appreciate apples. Increase to 1/3 cup if you like it sweet.

- Pie bird is nice and retro (: cheap online or at Bed Bath.

- Tart pan is brilliant, all our pies are made with it now. Clean pie slices every time. $25 at Williams-Sonoma or Amazon.

All in all, this has changed the way I will make Apple Pie for the better.

I saw this recipe late night about 4 years ago. Every person in our family said my sisters apple pie was the bomb. I actually thought it was made into a bomb. 3 years ago I brought (snuck)the AB pie into the mix at our Thanksgiving festival and my sisters pie was untouched and I retrieved my $ 4.00 tart pan that was clean before the 4th quarter of the big game. Don’t deviate from the master and order the grains of paradise before Halloween and hit the super liquor store for the AppleJack. Your labor will be rewarded!  Bob

We could not find any apple jelly but we had some guava jelly at our house. WE used a bit of a different crust recipe but the pie filling was so delicious! We have a pie contest every year and this one was first place! So happy we made it, this was definitely the BEST PIE EVER!

This was the first pie I have ever made, and it turned out amazing!! It was a lot of work, and finding grains of paradise was a challenge, but sooooooo worth it. I added extra grains of paradise, tasted great. will definitely make this again. The people leaving one star probably aren't following the directions properly. I watched the whole episode of "Good Eats" featuring this pie and mine turned out exactly like his. I even bought a pie bird! so cute. Worth all the trouble!<br />

The taste to this pie was absolutely phenomenal! I did have a problem with the crust, however--- the bottom didn't cook- even on the bottom of the oven! The top came out perfect! The bottom was as raw as could be! I will have to try it again to see where I messed up. Otherwise well worth the effort.

Excellent recipe, I’ve made it a couple dozen times at this point. unlike some others I do like the interplay of multiple apple types particularly what it does for the texture. The only change I make is a few grinds of fresh nutmeg.  I tried just the grains of paradise a couple times, but I really like the little extra from the nutmeg. 

I’ve had trial and error through fault of my own, but this recipe is so good that even with my hiccups my family has still loved it. Sourcing ingredients was trickier with this one but I would say worth the trouble, Alton is a genius!

https://www.foodnetwork.com/videos/apple-pie-0124960

ALton Brown shares his secrets for making the perfect apple pie.

Apple Pie

French Silk Pie

graham crackers (the 4-section large pieces)

butter, melted

chocolate

(2 sticks) salted butter, softened but still cold

vanilla extract

eggs, cold

heavy cream

Piece of semisweet chocolate,

For the crust: Preheat the oven to 350 degrees F.

Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

It’s so much better when it’s one day old and cold but anyway it’s delicious 

Huge hit with everyone...even those who didn’t think they liked cream pies.<div>Followed the recipe exactly and like every other one of Ree’s recipes I’ve made (and that is many!) this was easy and delicious!  Decadent!</div>

I made this with my old Sunbeam mixer without the whisk attachment.  It turned out but I would recommend having a Kitchen Aid.  I also pasteurized the eggs.  Pretty proud of myself.

I make this 4 times a year and it is amazing every single time. Small learning curve to make sure the butter is fluffy otherwise it will end up grainy. But after my second attempt, it is now on auto pilot. Worth the effort. 

Perfection. I used an Oreo cookie crust instead of graham cracker crust. Make sure to scrape down the sides of the bowl a few times before adding the last egg to make sure the sugar dissolves properly!

Rich and decadent and worth every calorie!

So delicious! I didn’t have the unsweetened chocolate, so instead I added one cup of sugar and melted dark chocolate chips. 

I saw the episode Cowboy and Cowgirl Lunch, and Ree made this French Silk Pie.  She made it look so simple!  I printed the recipe, and made it!  It turned out perfectly, right down to the chocolate shavings on the top.  I made one change.  I was out of melting chocolate, so I used 12 tbsp. Cocoa and 4 tbsp. Canola oil.  I mixed the cocoa and oil together and incorporated it in the instructions where Ree mixes in the melted chocolate.  One note....it only took me about 40 minutes to make start to refrigerator time.  

I made this and everyone loved it! My granddaughter is now requesting it for her birthday dinner. I made it just like the recipe says and it came out perfect.

https://www.foodnetwork.com/videos/rees-french-silk-pie-0219825

Ree puts extra time and patience in her decadent French Silk Pie.

Ree's French Silk Pie

Quiche Valerie

(1 1/2 sticks) unsalted butter, cubed

canola oil

mushrooms,

veggies, spinach leaves broccoli and asparagus

eggs,

light cream

parsley

thyme

black peppercorns

Gruyere cheese

white Cheddar

Parmigiano-Reggiano

Beauty Shots of Valerie's Quiche as seen on Food Networkâs Valerieâs Home Cooking, Season 1

For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor.

Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.)

On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork.

Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on.

For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.

In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.

Cool for 15 minutes, then cut into wedges and serve.

Absolutely loved this!!! The cheese is a great combo, I used a cheddar called champagne cheddar.  <br />I will use a 10 inch pie plate next time. I forgot to pick up cream, I made it with whole local dairy milk, it was amazing! I only used spinach, and mushrooms, and the fresh herbs, so delicious! I think as long as you do the cheese combo and custard, you could add anything to the filling!! 

Absolutely delish. The recipe was easy to follow and the crust came out perfect. Will definitely make again

This was so delicious!! Also thanks as always for great recipes Valerie!!

This is my go to quiche recipe from now on. <br />Going to start experimenting with fresh seasonal veggies like turnip greens, okra, and collards. Although I might cook the collards for a while and sauté the okra before putting them into the quiche.<br />If broccoli and asparagus work well in this recipe, then turnip greens, okra, and collards should even be better!

I was searching for a quiche recipe this week since we had house guests and saw Valerie's name on this one.  Never can go wrong with her recipes.  I substituted diced ham for the asparagus and used extra broccoli and  some steamed spinach.  Turned out just perfect with her crust and the three cheeses.  Very light.

Excellent quiche, light and fluffy! Used spinach and onion, subbed half n half  and Monterey Jack for gruyere. Crust nice and flaky.<br />

This quiche was outstanding.  The crust was wonderful.  This is a definite keeper

https://www.foodnetwork.com/videos/quiche-valerie-0241635

Valerie makes an easy and elegant vegetable quiche from scratch.

Cowgirl Quiche

all-purpose or pastry flour, plus more if needed for rolling

chives

salted butter,

vegetable shortening,

egg,

leeks,

white mushrooms, sliced

salted butter

eggs

Swiss cheese

Salt and black pepper

pesto

prosciutto (or any good ham), chopped

For the chive pie crust: Mix the flour, chives and salt in a bowl. Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles. Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water. Stir the mixture until just combined. Shape the dough into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.)

Have ready 2 sheets of parchment paper that are each at least 12 inches square. Place the disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan.

For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt. Drain well.

Put the mushrooms on a large baking sheet. Roast until golden brown, 15 to 20 minutes. Set aside.

Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes. Set aside.

For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in the leeks, mushrooms, grated Swiss and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick!

Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow the quiche to sit for at least 10 minutes before serving.

Place the quiche on a cutting board and slice wedges with a serrated knife. Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes!

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