"This dough is a workhorse in my kitchens. It's everything I want in a pie dough. It's flaky, buttery, and a little bit salty. I use this at my restaurants and in this book, for both sweet and savory pies."
- Nancy Silverton
Everyone loves a good pie, and it starts with the perfect pie crust. Use this easy pie dough recipe for all your sweet and savory pies and quiches. Invite your kids to join in the fun, and they'll feel like expert bakers in no time.
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The Cookie That Changed My Life
This Quiche Lorraine upgrade comes from The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours by Nancy Silverton.
Having taught countless young bakers over the course of my career to achieve a very specific result, I understand that the difference between something turning out 'fine' and something being flawless lies in the details.
The tricks, tips, and specifics you need are all here, in every recipe, where you need them, so the cakes, cookies, pies, and biscuits that you pull out of your oven are as beautiful and delicious as they were when I pulled them out of mine.
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Quiche Lorraine
As far as foods that start with the letter Q go, this Quiche Lorraine upgrade is top 2.
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Frosted Animal Crackers
Easy dinosaur cookies, iced animal crackers, or whatever makes your kids roar.
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Family & Kids Cooking Resources
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Savory Pie Crust Recipe
Ingredients
- water - ice-cold water please
- cream - you'll need heavy cream for this homemade pie crust
- flour - unbleached all-purpose flour is made from wheat berries in which the germ and bran have been removed. It's a refined flour that's very versatile and it's useful in many recipes that call for flour.
- salt - kosher salt, Diamond Crystal is recommended but not required
- butter - cold, unsalted butter cut into cubes
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- Santoku knife
- butter knife
- stand mixer
- kitchen scale
- plastic wrap
- rolling pin
- measuring spoons
- measuring cup
Cube the Butter
Wash your hands with soap and water. Use a knife and a cutting board to cut the cold butter into cubes.
Weigh the Flour
Use a kitchen scale to weigh the flour in a clean bowl.
Combine the Cream and Water
Use a measuring cup to add the cream to a small bowl. Add the water and whisk to combine.
Mix the Salt & Flour
Add the flour and salt to a stand mixer with a paddle attachment. Mix on low for a few seconds.
Add the Butter & Cream
Add the cubed butter and mix on low until it looks like wet sand. Add the cream mixture and mix on low until the dough comes together.
Prep the Pie Crust Dough
Lightly dust a clean work surface with flour. Transfer the dough and use your hands to pat the dough into the desired shape for your baking project. It should be 1-inch thick. Wrap it in plastic wrap and chill in the refrigerator for 2 hours.
Top Tip
Nancy says if you're making pot pies, pat it into a 1-inch thich disk, for quiche, 2 1-inch thick rectangular blocks, for classic round pie, 2 1-inch thick disks, and for slab pies, one 1-inch thick rectangular block.
Fit it to the Dish
Remove the dough from the plastic wrap. Use a rolling pin to roll it out ⅛-inch thick if making quiche.
Make sure the dough extends about 2 inches past your baking dish. Transfer the dough to the baking dish and use floured knuckles to press the dough into the creases of the pan. Trim as needed.
free recipe!
Savory Pie Crust
This easy pie dough recipe will have them feeling like expert bakers in no time.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Savory Pie Crust
Equipment
- Whisk
- Plastic Wrap
Ingredients
- 3 tablespoon water ice-cold
- ¼ cup heavy cream
- 4 cups all-purpose flour unbleached
- 1 tablespoon kosher salt Diamond Crystal recommended
- 1 teaspoon kosher salt
- 4 sticks unsalted butter cold, cubed
Instructions
- Cube the Butter: Wash your hands with soap and water. Use a knife and a cutting board to cut the cold butter into cubes.
- Weigh the Flour: Use a kitchen scale to weigh the flour in a clean bowl.
- Combine the Cream & Water: Use a measuring cup to add the cream to a small bowl. Add the water and whisk to combine.
- Mix the Salt & Flour: Add the flour and salt to a stand mixer with a paddle attachment. Mix on low for a few seconds.
- Add the Butter & Cream: Add the cubed butter and mix on low until it looks like wet sand. Add the cream mixture and mix on low until the dough comes together.
- Prep the Pie Crust Dough: Lightly dust a clean work surface with flour. Transfer the dough and use your hands to pat the dough into the desired shape for your baking project. It should be 1-inch thick. Wrap it in plastic wrap and chill in the refrigerator for 2 hours.
- Fit it to the Dish: Remove the dough from the plastic wrap. Use a rolling pin to roll it out ⅛-inch thick if making quiche. Make sure the dough extends about 2 inches past your baking dish. Transfer the dough to the baking dish and use floured knuckles to press the dough into the creases of the pan. Trim as needed.
Notes
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/pie-crust
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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