Recently I posted this picture of my go-to pastry crust on Instagram stories. I asked you all if you needed a pastry crust recipe that was easy and dependable. The results: YES!
I completely understand because honestly, when a recipe calls for a homemade crust, the majority of people, myself included, cringe inside. It usually means, rolling pin, clean counter tops, messy, and patience during chilling time. This recipe gets rid of all of that.
It’s hauntingly easy to make (less than 5 minutes, unbelievable right?!) and it produces a buttery all-purpose crust. You can use it as a pie dough in a quiche like, Spinach & Bacon Quiche or you can use it as the tart dough in any tart, savory or sweet, like Persimmon Frangipane Tart or Tarte au Citron or use it anytime a recipe calls for a pie crust, thawed or not. It can be used for everything.
The recipe is inspired by David Lebovitz who’s jaw literally dropped when his French cooking teacher friend, Paule Caillat, shared the recipe. Lebovitz writes, “I almost started choking. “Surely, you jest!” I wanted to cry out in disbelief. Except I couldn’t, because I don’t know how to say that in French. So I just sat there with my mouth agape, which is a pretty uncharacteristic position for me to find myself in.”
I can relate. That’s exactly how I felt after making this crust for the first time. I whipped it up and it was done and I looked at the clock and only 5 minutes had passed. How was that possible?! And then when baked, it was buttery and delicious. Seriously? Yes, seriously.
Chances are if you’re reading this, you’re likely on the hunt for a quick pastry crust so I will no longer distract you from your goal and let you get to it.