All-purpose crust

I've called this simple, reasonably easy crust "all-purpose" because it works for practically any recipe. Sweet or savory, hot or cold, appetizer dinner or dessert, this is your crust. In French it's called "pâte brisée," literally meaning "broken crust," and it's slightly flaky without falling to pieces when you cut it with a fork. I use it for quiches, tomato tarts, and fruit pies.

Pâte brisée

3/4 cup flour

pinch of salt (only for savory recipes)

1 Tb sugar (only for sweet recipes)

6 tablespoons butter

1 egg yolk

water

Cut the butter into small pieces. Pour the flour and salt or sugar into a circle in the bottom of a large bowl and place the butter in the center. Using your fingertips, press together the flour and the butter until the dough has a sandy, flaky quality.

Push the dough into the edges of the bowl and add the egg yolk in the

center. Mix together, using your fingertips, until the dough is smooth.

Add the water a few drops at a time - not more than 2 tablespoons total - and roll the dough into a ball. The right quantity of water should leave you with a dough that holds together in a ball, but isn't sticky.

On a floured surface and using a floured rolling pin, roll out the dough and place it in your quiche or pie pan. Poke the crust a few times with a fork before adding the filling, which will keep the crust from inflating in the oven.

In France, and I imagine in the United States, you can find fairly good pre-made crusts that are more than sufficient for quick recipes. But a homemade crust is infinitely tastier, less expensive, and to be honest, it's pretty fun to mix together the butter and the flour with your fingertips. So next time you're making quiche, take the time for a homemade crust, have fun, and bon appetit!