Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 8
Method
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Mix the flour and salt, then cut in the butter until no large chunks remain.
Add the ice water and mix just until the dough comes together.
Wrap, flatten into a disk, and refrigerate at least 2 hours.
Roll to just under 1/4 inch thick and line a 9-inch tart or quiche pan.
Chill again, then blind bake at 375 F until lightly golden before filling.
Jason's Notes
A good quiche crust has to be sturdy enough for custard and tender enough to eat gladly. This dough gives you both if you keep it cold and let it rest.
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