OK, here is the Cuisinart piecrust recipe, which, coincidentally, was posted last year on the Thanksgiving recipe thread, but you have to go to SI classic to read it. I will edit with the recipe cut and pasted for those who can't access SI classic.
Message 6524121
CUISINART PIE CRUST:
1 3/4 cups unbleached white flour, all purpose
1 tsp salt
1 1/2 sticks cold unsalted butter, thinly sliced
2 tbs solid vegetable shortening, preferably natural soybean margerine, cold, coarsely chunked
about 1/4 cup ice water, in a small pitcher in the freezer
Put the flour and salt in the cuisinart and buzz 1 second with the steel blades, you don't need to sift. Spread around on the top of the flour the butter and shortening, then buzz for 1 second. Inspect. You are trying to achieve the formation of little balls of shortening about the size of corn niblets. If one second has not done it, try again. Three 1 second bursts usually do it. When you have good niblets, carefully measure the 1/4 cup ice water and pour it carefully into the chimney in the cuisinart cover, the one with the little hole in the bottom. First, though, start the motor, then pour the water all at once into the chimney, and then watch. It will suddenly unite into a single ball riding on top of the blades, thumping against the side. Stop the machine, pull out the chimney, don't let another drop of water in, it will make the dough soggy and unmanageable. Transfer the ball to a lightly floured surface, knead it with the heel of your hand for maybe 1 minute. Dust your hand with flour to keep dough from sticking, but don't work too much extra flour into the dough or it will be tough. The dough will begin to feel elastic and satiny smooth. Shape it into a thick round slab, lightly sprinkle with more flour, wrap in plastic wrap and set it in the coldest part of the refrigerator for at least two hours or even overnight, while the dough "relaxes."
You already know how to roll it out, and all that.
For the spinach and onion filling, I use either one package chopped frozen spinach, thawed and drained, or one package fresh spinach, cooked and drained, and chopped, and one large onion, sliced, and sauteed in butter. Add that to your ordinary quiche custard, which is pretty loosey-goosey. My favorite own favorite uses 4 eggs and 1 cup heavy cream, that's for people you either want to impress or kill with kindness. You could use 3 eggs, or two whole eggs and two egg yolks, you could use light cream, you could even use milk or canned milk. I would season with chopped parsley and tarragon, a little nutmeg, salt, pepper, and Tabasco. I would also put in grated cheese, swiss is good, about a cup, gruyere is better. Mix up the custard in a bowl. I might throw in another 1/2 cup milk or cream, depending on how thick it all looks.
The pie crust should be partially baked "blind" first, for about 15 minutes. For Lizzie's sake, that means to prick the crust all over with a fork first, and bake at 425 until the bottom is set and the edges lightly browned. You will get better results if you line the dough with waxed paper and bake with something inside like rice or beans or special weights. Remove the lining, and brush the crust with either egg yolk or Dijon mustard. Pour in the filling, and bake at 350. |
