No-Fuss All-Butter Quiche Pie Crust

If you make quiche as often as I do, then you know a good pie crust can completely make or break it. While store-bought pie crust works great in a pinch, there's just something about a homemade, all-butter pie crust that takes a quiche to the next level. This easy pie crust recipe is made with simple pantry staples, comes together quickly in the food processor, and skips the shortening completely! Whether you're making a classic breakfast quiche, a delicious fruit pie, or even a holiday dessert, this flaky, buttery pie crust is the recipe you'll keep coming back to.

As a lover (and recipe creator) of breakfast, I make my fair share of quiches throughout the year. They feel like the perfect dish to bring to any gathering with friends and family. Sometimes when I'm in a rush, I buy pre-made pie crust (no shame in that game). But if I can, I like to make them with homemade crust- it just adds a layer of amazing, buttery, flaky goodness to the quiche that is unmatched!

I wanted to make a recipe for an easy-to-make pie crust that didn't involve a ton of steps, take up too much time, or use shortening (team butter here)! When testing this recipe, I wanted to make sure I made a pie dough that was flaky and buttery, but wasn't going to take too long to make or be complicated.

The first time I served this crust with my bacon gruyere quiche recipe, I got immediate compliments on how good it was- I'd consider that a win!

You Probably Already Have These Ingredients

This recipe calls for simple staple ingredients you probably already have sitting in your pantry & fridge!

• butter- I use unsalted butter for my pie crusts, so that I can control the amount of salt in the crust. Salted butter will work, just omit the salt added in the recipe.
• flour- I tested this with all purpose flour, so that's what I suggest using!
• salt
• sugar- Using a tiny bit of sugar to add a bit of sweetness to our crust.
• ice water- Add some ice cubes to water to get it to be extra cold- this will help keep the butter pieces throughout the dough.

Easiest Pie Crust You'll Ever Make

Making pie crust doesn't need to be hard or intimidating! I've been scorned by pie crusts in the past (they shrink, or melt, or burn and look ugly). When I tell you I've actually cried real tears over ruined pie crusts, just know I'm telling the truth.

This pie crust is simple to make and as long as you use COLD butter (must be cold, I reiterate, very cold) & don't pulse the dough too much (you want those chunks of butter in there at the end), then you'll be golden! Pun intended on the golden, because this should give you flaky, golden, buttery crust each time.

How (and Why) to Blind Bake a Pie Crust

For many of my quiche recipes, I blind bake my pie crust, because I do not enjoy a soggy bottom of pie crust! Blind baking a pie crust helps prevent the bottom of the crust from becoming soggy and keeps the crust crisp and flaky after the egg filling is added. Since quiche fillings are custard-based (aka, very wet), the crust often doesn't have enough time to fully cook before the filling sets.

To blind bake a pie crust:

1. Roll the dough out on a floured surface, large enough to fit into your 9-inch pie plate. I typically roll out to about 12inch across so i have overhang.
2. Press the pie dough into the pie dish and crimp the edges.
3. Chill the crust in the fridge while you preheat the oven to 400°F.
4. Remove the pie crust, line with parchment paper, and add pie weights. I typically use dried beans or dried/uncooked rice instead.
5. Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper.
6. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry.
7. Remove from the oven and place on a wire cooling rack while you make the filling for whatever you are making!

Not every recipe calls for blind baking- like this cinnamon apple pie- and you can sometimes get away with skipping it if you don't mind having a bit of a soggy crust. It takes a few extra minutes/steps- but I promise it's worth it!

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