• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 Cups Flour, plus extra for rolling
  • ¼ Cup Cornstarch
  • ½ Cup Butter, cut into ¼ inch dice
  • 4 Large Egg Yolks
  • 3 to 4 TB Ice Water


  • In food processor, combine flour, cornstarch and butter.
  • Beat until crumbly.
  • Add egg yolks, mixing until it start to come together.
  • Add just enough water and mix until pastry completely leaves side of bowl.
  • Remove from bowl and roll into 2 equal-size balls.
  • Flatten slightly and wrap in plastic wrap; chill 1 hour.
  • Roll out balls of dough on floured surface to fit two 9-inch tart bans with removable bottoms.
  • Cut off excess and chill another ½ hour.
  • Preheat oven to 400.
  • Place tart pans on baking sheet.
  • Line crusts with foil and fill with weights or beans to “bake blind”.
  • Bake in preheated oven about 12 to 15 minutes or until sides and bottoms have set.
  • Remove foil and weights and bake another 5 minutes to brown slightly.
  • Remove and cool on rack.
  • Yields 2 9-inch crusts

Categories: Dough/Crust  Quiche 
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