Minoo used a ready to mix Flaky Pie Crust Mix to make the crust for the Easy Vegetable Quiche. This product simplify the work of making the pie crust from scratch.
Instructions
 Empty the contents of the packet into a medium sized mixing bowl.Stir a small amount of cold water (4 to 5 tablespoons) into the mixture and fold together until pastry sticks together in a ball. |
 Sprinkle a few tablespoons of whole wheat flour on the counter surface and turn the pastry ball onto the surface.The whole wheat flour imparts a nice nutty flavour to the crust. |
 Roll out the dough with rolling pin until the right thickness, cut out the appropriate size for your pan.Transfer the dough onto the pan and lightly press to the shape of the pan, with the sides raise to the edge. |
 Prick the base with a fork to allow steam to escape during baking. You may weigh down the crust with beans so that it will not puff up too much when it’s baked. |
 Bake the crust in a 350F preheated oven for 5 minutes.Remove to cool before you fill them with fillings. |
Hi Suanne,
A friend challenged me to bake a fruit pie (apple or blueberry – while I can still get some, my choice) and I was debating between preparing the crust from scratch or buy pre-made (since this will be my first time doing one). At first I was tempted to use the pre-made ones but, based on this post, it looks like making the crust from a pre-mixed pack (option #3) does not seem to be that hard! Geez, you are suddenly making it difficult for me!
Two questions about the last step:
a) Is it really necessary to pre-bake it?
b) I don’t think I see anything in the baking pans so I will assume you are not blind baking it, is that right?
Hi KimHo,
a) It is necessary to pre-bake the pie shell so that it would get too soggy when you fill it with fruits or other wet filings.
b) We did not blind bake those little pie shell. Blind baking (with weight) will help to prevent the bottom of the shell from puffing up too much and the sides from falling.