Unbaked Single Pie Crust (Savory)

Originally from the Moosewood Restaurant New Classics Cookbook,
Ronald’s Fennel Quiche Recipe, just the Crust

Ingredients:

1 c unbleached white flour
1/2 t salt (optional)*
1/3 c chilled butter
2 T ice water

Directions:

Mix together the flour and the salt, if using, in a large bowl. Rapidly work the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Sprinkle the ice water over the mixture a tablespoon at a time, and lightly mix it through the dough.

Push the dampened dough from the sides to the middle of the bowl, to form a ball that holds together. Transfer it to a clean, dry work surface. Cut the dough in half, place one half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is well distributed and the dough clings together. 

Lightly flour a work surface and roll the dough into a 12-inch circle. Transfer the pie dough to a 9-inch pie plate, fold the edges under, and crimp with your fingers or a fork. Refrigerate the pie shell while you prepare the filling.

Hot Mama Notes: This is the unbaked single crust recipe that I used along with the Broccoli Quiche recipe.  I have used this crust recipe many, many times, and it never disappoints!!!  It is so buttery & delicious! :)  Easy to make, too!

Grade: A