23 minutes ago, Maison Rustique said:@Tropicalsenior Beautiful quiche!! I am pastry-impaired.
I am too, in fact, I am pastry phobic. I live in fear of making pie crust like my ex mother-in-law. Her own sister suggested that she sell her pastry recipe to a Paving Company. If they paved the roads with her pie crust they would never have another pothole.
I have learned a little trick that has stood me in good Stead for 20 years. Living in a hot climate makes it doubly hard to have flaky pastry but this method works every time. I mix the flour, salt, and whatever shortening that I am using until it is a fairly course texture. Then I put it in the freezer for at least 3 hours. When I remove it and add the water I don't have to use ice water. I mix in a minimum amount of water. Pat it into a disc and return it to the refrigerator for at least an hour to relax the gluten.
I use half butter and lard for a sweet pastry and half lard and shortening for a savory pie.
Knock on wood, I haven't had a failure yet but I live in fear of mother-in-law crust.
