Tall Quiche Shell

Ingredients

• 2 cups all-purpose flour
• 8 oz unsalted butter, cut into ¼ inch cubes
• 1 tsp kosher salt
• ⅓ cup ice water

Steps

1. Combine the salt and half the flour in the bowl of a stand mixer fitted with the paddle attachment.
2. Add the butter.
3. Mix on medium speed until the butter blends into the flour.
4. Add the rest of the flour.
5. Mix for a few seconds on low speed.
6. Add the ice water and mix just until blended.
7. You do not want to develop gluten here; you just want nice butter layers.
8. Remove the dough from the mixer.
9. If desired, make a few random folds with your hand, not kneading but creating some layers that might flake during baking.
10. Pat the dough into an 8 inch disk.
11. Wrap tightly in plastic wrap.
12. Chill in the fridge for at least 1 hour.
13. Line a baking sheet with parchment paper and put the quiche ring on top.
14. Roll out the dough evenly until it is 14 inches in diameter and about 3/16 inch thick.
15. A thinner shell can be done, but it will tear more easily, and patching tears is tricky.
16. Generously dust with flour as you roll.
17. Loosely roll the dough around your rolling pin and center it over the quiche ring.
18. Carefully working in a circle, tuck in the dough to make an even-bottomed, even-walled shell.
19. Wrap the excess dough around the outside of the ring and press it down there, but keep it thick around the top of the ring.
20. This will keep the dough from sagging or tearing around the top as it bakes.
21. This step is the tricky one, so take your time and tuck the shell well into all the gaps.
22. Patch it smoothly anywhere it tears and press it even wherever there are thick folds.
23. Along the outside of the ring, cut any dough that reaches down more than 1.25 inches.
24. Reserve this to patch any tears later.
25. Cover with plastic wrap.
26. Chill in the fridge for at least an hour.
27. Preheat oven to 375°F.
28. Line the shell with parchment paper and fill with baking beans or anything heavy to weigh it down, like uncooked rice.
29. If using baking beans, it takes a lot, so put fewer beans in the middle and push them up against the sides.
30. Bake for 30–35 minutes until the parts of the crust that are showing on the outside are nice and golden brown.
31. Remove the parchment and weights, and patch any tears in the shell with the reserved dough from before.
32. Be careful not to burn yourself on the hot ring.
33. Bake for another 15–20 minutes until the bottom is golden brown as well.
34. Here, you can patch again.
35. Take time to smooth the new dough into the dough below it, or the patch will not hold very well.
36. Cool completely.
37. Use as directed in your recipe.