Pâte Brisée

I found this recipe for pastry crust in the recipe box.  On the card was Grandma Sophie's handwritten note "Quiche crust that does not get soggy".

As observed in a previous pastry crust recipe, an enriched dough is more forgiving than shortening pie crust.  It's ok that the ingredients are above freezing.  You probably won't overwork the dough.  Think of it more as unsweetened shortbread.

The ingredients list doesn't look like it makes enough, but I got an 11" tart shell out of this...and then forgot to take a photo of it.  It came out crispy and not tough.  A thicker crust might have been harder to cut or chew.

Normally, I try to clean up and simplify recipe directions.  These are such a hoot that I'm going to keep them intact.  There's nothing wrong with them.  My personal observations will be in brackets [].

1 C flour
1/2 tsp salt
1/4 C butter or margarine, softened
1 egg
1 to 2 Tb water

1.  Mix flour and salt in a bowl or on a board.  Make a well in the flour mixture and add butter in small pieces.  Add egg and work quickly with fingertips or pastry blender until crumbly.  Work in just enough water to make a soft dough which clings together.  [This step can also be done by pulsing in a food processor.  If you do that, you're looking for wet sand.]

2.   Round up dough, then flatten with the heel of the hand twice.  Then round up again, wrap in waxed paper and refrigerate at least 2 hours.  [If using food processor, pour out grains onto board, then round up.  What looks like a pile is going to turn into the photo at the top of the post with no additional water.]

3.  Roll out on a floured surface to a round 1/8 in thick.  Pastry is firm, so requires vigorous rolling.  [Or just leave it at room temperature for 10 minutes first and it will be easier to roll.]  Fit into quiche dish or pie pans and trim or flute edges.

The recipe ends here.  I presume it was part of a larger page in the newspaper devoted to quiches and tarts, so each recipe would have its own baking instructions.  In case you need a pre-baked crust, I'm going to give a basic instruction.

4.  Preheat oven to 425º.  Prick crust all over with a fork to vent and/or weigh down with beans.  Bake 15 minutes, until golden and set.  Allow to cool, then fill.

Makes one 9" pie/quiche/tart crust

Difficulty rating  π