Скачать или смотреть The EASIEST Fool Proof All Butter PIE CRUST ! anddd Quiche!

Helloooooo!

I wanted to make a pie crust video to show you all really how easy it is.
From this one recipe you can make a million billion other things, it's really just a fundamental recipe to know.

But I couldn't stop there. I also make a DEEEELISH pancetta, gruyere, and leek quiche cause YUM.

I hope you all try it and love it.

xoxo T

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MUSIC BY:
"After School Special" by Eli Kahn
IG: @elikahnmusic
www.elikahnmusic.com

Pie Crust and Quiche Recipe

Pie Crust
Yield: Two pie crusts 

INGREDIENTS:
3 sticks of butter, preferably European style
4 cups or 480g all purpose flour
1 tsp kosher salt
Approximately 3/4 cup ice water

Cut butter into 1/2 in cubes by cutting it length wise into quarters, then going down the length of the butter into cubes. Place in the fridge.
Add flour and salt to a bowl, mixie mix. Add in your butter cubez and toss to coat in the flour, breaking up the cubes, until everything is fully coated in flour. Bring over to one side of the bowl.
Break down the butter by using the smoosh technique. Smoosh the butter between your index and middle fingers and thumb, placing the smooshed pieces on the opposite side of the bowl.
Once everything is smooshed begin working it between your fingers and thumb until you have varying sizes but nothing larger than a walnut.
Make a well in the center and add in 1/2 cup ice water. Toss the flour into the center, then toss everything together, breaking up the large clumps as you toss. Continue until it is evenly incorporated (about 1 minute). Start smooshing a mound together between your hands. Whatever sticks together is hydrated and can be set aside. Continue until you only have dry pieces in the bowl. Add the other 1/4ish cup of water, toss, and dump out.
Knead for about 1 minute, or until the mound starts holding together.
Form into a rectangle and roll it out. Dust your dough and rolling pin with flour and roll into an approx. 16x8in rectangle, perform a letter fold by folding the top 1/3 to the center, then bottom 1/3 to the center. Repeat rolling and folding.
Cut in 1/2 to create your 2 dough balls.
Cover in plastic wrap and smoosh it with the palm of your hand to encourage it to come together.
Chill for at least 1 hour or up to 3 days. You can also freeze the dough ball for up to 6 months.

Dust your work surface, dough, and rolling pin with flour and begin to pound out your dough. Once it is more pliable you can start rolling. Apply even pressure from the center to the edges, adding flour, rotating, and flipping as you need to prevent it from sticking.
For a 9in pie plate you’ll need a 12in round, for a 9.5in pie plate you’ll need a 14in round.

Add to your pie plate, and gently lift the dough and encourage it into the edges. You can use your hand to help it go into the corners, and once in place press it gently into the corners and edges. Trim off the excess overhang leaving a 1in border. Tuck it under and press into the side of the pie plate to seal it down. Crimp using whatever crimping method you like. Use a knife to poke some holes in the bottom and sides of the pie plate.
Chill in the fridge for 15 minutes. If you are using the pie crust for a fruity pie (ie, blueberry, apple, etc) you can proceed without baking it before. If you are using it for a custardy pie (ie, quiche, pumpkin, etc) preheat your oven to 375F.

Line the crust with two pieces of aluminum foil. Fill with pie weights, sugar, beans, rice, etc to weigh it down.
Bake at 375F for 25 minutes, remove pie weights, and bake for another 15-20 minutes or until it is turning golden.

Quiche:
Yield one delicious quiche

INGREDIENTS:
2 cups whole milk (1 1/2 if a 9 in pan)
1 cup heavy cream (3/4 if a 9 in pan)
6 eggs (4 eggs if a 9 in pan)
2 oz finely grated gruyere
4 oz pancetta cubez
2 shallots sliced
2 sprigs of thyme, leaves removed
1 tbsp kosher salt
Black pep

Start by cooking your pancetta over medium-high heat until nice and crispy. You’ll spread it out in a single layer and cook for about 3-5 minutes undisturbed, then mix it up and cook another 1-2 minutes or until everything is crisping up. Use a slotted spoon to remove and set aside.
To the pancetta fat, add your shallots and thyme. Lower the temp to medium and cook for about 3-5 minutes or until everything is softened and some pieces are crisping up. Use a slotted spoon to remove and set aside.

Combine your milk and cream, set aside. In a large bowl add the 6 eggs and whisk those up. Slowly add in your milk and cream mixture while whisking.
Add in salt and fresh cracked black pep. Mixie mix.

To your prepped pie shell add the cheese first, then pancetta, then leaks. Pour in your custard mixture as high as you can go without it spilling over the sides. Bake at 350F for 5-70 minutes or until the center is set and the whole thing is still a little giggly.
Let rest for about 2-3 hours, or overnight.

ENJOY!