Pâte à croustade

Name: Pâte à croustade (Short paste with whole egg–for quiches, quichettes, pizza, etc)
Yield: For about 1 pound (450 g) pastry (enough for two 8 to 9-inch (20–23 cm) shells)
Cuisine: French
Ingredients: 2 cups (260 g) all-purpose flour; 1 teaspoon salt; 10 tablespoons (140 g) cold unsalted butter; 1 whole egg beaten with 1 tablespoon water; 1 whole egg beaten with 1 tablespoon water

Short paste with whole egg–for quiches, quichettes, pizza, etc.

Preparation info

For about
1 pound
pastry (enough for two 8 to 9-inch (20–23 cm) shells)

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 cups (260 g) all-purpose flour
1 teaspoon salt

Europe
France
Mediterranean
Pie
Vegetarian

Method

If you are working with the food processor, place the dry ingredients in the bowl and blend them for 2 to 3 seconds. Cut the butter into 2 tablespoon (30 g) chunks, add to the bowl, and process for 8 to