Pie Dough Recipe

Martha Stewart Makes 2 nine inch crusts

Serve with Bacon Quiche or any pie recipe

• 2 1/2 cups all-purpose flour (half white and half wheat), plus more for rolling
• 1 teaspoon salt
• 1/2 cup (1 and half sticks) cold unsalted butter, cut into pieces
• 1/4c olive oil (3/6/17 when I added oil it stopped the dough from being crumbly, it was a smooth liquid dough)1 
• 1T-1/4c water (you decide how much it needs) 3/6/17 I didn't add any water b/c it was already liquidy from the oil.

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2. Sprinkle with 1T-1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
4. Place one disk of dough on a lightly floured piece of waxed paper/plastic wrap. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
5. Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.

Freeze the extra pie crust for a dessert or quiche.

1 Next time if you want normal crumbly dough use 1 c or 2 stick of butter and not olive oil.

Lauren's Spinach and Bacon Quiche

Food Network

1 onion sauteed
6 large eggs, beaten
1 1/2 cups heavy cream (or plain yogurt)
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese (all I had was cheddar)
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate


Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Lauren and I made this and it was delicious

We doubled it to make two pie pans, but probably only needed 1lb of bacon.  We had it for a sunday dinner.

Served with Roasted Potatoes