Easy, Cheesy Pie Crust

2 comments

Appears in Cook's Country August/September 2007

Store-bought pie dough is so bland and thin, so it can bake up soggy in a quiche. We were able to seal the dough, and make it taste better, by sprinkling it with Parmesan cheese mixed with a little flour.

SERVES Makes one 9-inch baked pie shell

TIME 1 hour, plus 30 minutes chilling

WHY THIS RECIPE WORKS

We developed this Easy, Cheesy Pie Crust recipe for use with vegetable quiches. It is incredibly flaky, and takes no time at all. Parmesan cheese serves two purposes: sprinkled on our store-bought crust, it melts when baked to create a wate...

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