Like all dishes this one starts with a story - and a little known secret. First the secret. Cartons of 18 eggs (in the US) are usually fresher than 12s - at least in my local supermarket. Yesterday was no exception. A whole week fresher.
So, with convenient storage for 12, a carton of 18 looked to be inconvenient. Then it hit me. Quiche would take care of the rest. But I needed a pie crust. Not to worry, Milk Street came through. Erika Bruce took ideas from a variety of places to come up with the genius recipe below.
So, with convenient storage for 12, a carton of 18 looked to be inconvenient. Then it hit me. Quiche would take care of the rest. But I needed a pie crust. Not to worry, Milk Street came through. Erika Bruce took ideas from a variety of places to come up with the genius recipe below.
Ingredients
2t Corn Starch
3T cold water
1 Cup + 2T All purpose flour
pinch salt
10 oz butter, cut into 1/2" cubes and chilled (If using unsalted, up the amount of salt to 4 pinches)
2T Full Fat sour cream
Method
Whisk together the corn starch and water. Microwave on high for 30-45 seconds. Until a clear gel is formed. Chill the cornstarch/water gel.
Measure the flour into the food processor. Add the salt and run the food processor to incorporate and aerate. Add the cornstarch gel. Pulse 5 or 6 times (1 second pulses) to incorporate.
Add the butter and sour cream. Run the food processor continuously until the dough mass forms a mass,
Remove the dough mass from the bowl, wrap in cling wrap and refrigerate for at least 1 hour and up to 2 days.
To use the dough, roll it out as normal. Not the dough is smooth, but not elastic.
