That’s So Quiche! The Perfect Savory Dough from Scratch!



Always wanted to give making a homemade dough for a pie or quiche a try? It’s really quite simple, and even more delicious. Just follow this basic recipe for sweet and savory and you’ll be enjoying flaky, buttery goodness in no time.

Savory Dough
Ingredients:
.875 cups (or 7 oz) All Purpose Flour
3.5 oz butter
Heavy Pinch of Salt
1 Tablespoon Water
1 Whole Egg

Sweet Dough
Ingredients: Same as Savory Dough, but add 3 Tablespoons Sugar

Procedure:
1. Sift flour and salt (and sugar for savory dough) together onto a cold, clean surface that is non-porous. Marble or aluminum works well.
2. Cut butter into small cubes and place on top of dough. Using a pastry scraper, begin cutting the butter into the flour (this is a technique called Sabler). You want to combine the butter and flour so that the butter turns into the size of small peas. It will take a couple minutes.
3. Make a well in the middle of the flour/butter mixture to hold the egg/water. Break the yolk of the egg in a bowl with the water and gently pour into the well. Using your pastry scraper, combine again by lifting and scooping the flour over the egg.
4. Once fairly combined but still a bit floury, take small pieces of the dough in your hand, squish into a loose ball and scrape against the countertop using the palm of your hand (this is called fraisage). Only scrape each piece once as you don’t want to awaken the gluten too much. Once the dough has been scraped, gently combine into a flat disk and put in the fridge for at least 30 mins.
5. When it’s time to use the dough, flour your surface evenly along with a rolling pin and roll out to the desired thickness. Enjoy for a quiche, pie, or tart!



28 Comments

  1. is this a real person ?

  2. Y did u add water in egg?

  3. please show us your tits

  4. Kaif Ali says:

    How did Nick queues

  5. dijonay971 says:

    Isn't she from The Hills?

  6. The best dough is under the rings

  7. X Z says:

    love it lauren thank you i can see the 'texture stages' of the mixture Β and now i will get it right as my dough always comes out wrong please come visit cape town south africa Β  bye

  8. Ellen Cobb says:

    where do we find your blog??

  9. sharon7012 says:

    I think that the camera looovess u!! You are gorgeous! I also truly believe that u should be in the Food Network!! and I will be waiting for your cooking book. πŸ˜€ Keep it up Lo!!! Β Β 

  10. sammychowder says:

    It's like I'm* …damn autocorrect.

  11. sammychowder says:

    Love your videos, Lo! It's like ok learning how to cook along with you! Can you do a video on how to make a fruit filled pie? Also, PS. I am in love with your gold rings! Where did you get them?!!!

  12. air is bad for queesh, got it

  13. You're so quiche Lo.

  14. AJ says:

    I don't get why you didn't mix it up all at once, with room-temperature-butter. Is there a certain reason behind it?? πŸ™‚

  15. Klongfel says:

    Lo why didnt you do that all in a bowl? Would it be any different?

  16. Cara Glass says:

    Hey everyone! We just made a YouTube channel and would really appreciate it if you checked it out! Thank you <3 Give away will be coming soon!!!

  17. You didn't explain what a dough is

  18. Love the video! but i was wondering… why do you always keep your rings on?Β 

  19. Amy Rodgers says:

    Love your cooking videos!!

  20. 05Hanee12 says:

    Ja'mie king reference?

  21. You forgot the link to your blog for the quiche. The dough sounds great!

  22. Loving your cooking videos! Xx

  23. Nadine Raj says:

    lo surely the culinary school tell you to take your rings if, very bad hygiene!!

  24. please tell me the title is a reference to ja'mie king haha πŸ™‚

  25. Thanks Lo!!! πŸ™‚ X

  26. SonyaMrsG says:

    I always thought they were difficult to make so I never tried. Looks fairly easy! Pie!!

  27. You will be the cutest chef ever! πŸ™‚ keep up the good work!

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