Quote:
Originally Posted by singer4660  Butter or lard (or a combination of both) are the way to go. Put it in the freezer for a few hours before you start and only pulse if using a food processor. You should try to end up with visible chunks of butter/lard when you roll out the dough as this is what makes the dough flaky.
It could also be the egg yolk. I've never made a pie crust with egg in it, so I don't know for sure, but it seems like it would create a gummy texture. Good luck! |
Singer, I think what you are describing is the clasic flakey pie crust. A quiche is typically made with a Pate Brisee crust which is tender and buttery but not flakey. It is made with egg too.
Now I think of it I believe that whatever the fat, the recipe posted has too much of it. I've seen some recipes with a high fat content but I think 80% is too much. 40-50% works for me.