In the “Bon Appétit, Little Rock” from our Fall 2025 Issue, The Croissanterie shared their popular quiche recipe—complete with lots of ideas for variations. Just in time for the holidays, they’re sharing their classic pie crust recipe, a key component of the quiche that can be used for other savory or sweet creations.
Croissanterie Pie Crust
Yield: 2 Crusts
SHOP
11 ounces all-purpose flour
1 teaspoon salt
8 ounces cold butter, cubed
2-4 ounces ice water
PREPARE
Combine flour and salt. Add in cold butter pieces, and cut in or pulse in food processor. Mix until just combined and butter is pea sized. Add ice water slowly until dough comes together; you may not need all the water.
Turn out onto a lightly floured surface. Bring the dough together by folding it over onto itself until it holds together and you can still see the butter pieces. Do not overwork the dough.
Divide dough into two 11-ounce flat discs and wrap in plastic wrap. Chill at least 1 hour. Note that this can be frozen for up to 1 month if double wrapped. Thaw in fridge overnight before using.
To shape: Soften edges of crust by turning in your hands. Place onto a lightly floured surface and begin rolling out into a large circle by pressing down in the middle and rolling out and away from you. Rotate the dough ¼ of a turn and roll again from the center out away from you. Continue rotating the dough until it is roughly 10-11 inches in diameter. At this stage you should still see butter pieces.
Gently place the dough into your pie pan. Dough should be larger than the pie pan. Press into the bottom edges. Trim edges, then fold under to create a thicker edge crust; crimp or shape as desired. Work quickly to keep crust cold.
Par bake: Cut parchment into a circle larger than the pie pan. Crumple into a ball then open to place into the shaped pie crust. Fill parchment with pie weights using dry beans.
Bake at 350°F for 25 minutes. Remove parchment and beans. Allow crust to cool before filling.
Read the full story on The Croissanterie and get their quiche recipe in our Fall 2025 Issue.
