3rd attempt at quiches my own filling .,see recipe and enough for cheese straws I love mine for lunch after a gym session with chides BBQ sauce.see link on quiche recipes..

This is the basic shortcrust pastry that I've been making for a long time. I've been using a food processor to make this recently, and it's become much easier and convenient to make.When you make it, be quick with your hands. If the dough is too sticky, as you go through the recipe steps, chill the dough in the refrigerator from time to time. (This a layered dough so if the butter melts, it won't have that light crispy texture.) If you use unsalted butter, add 1/4 teaspoon of salt to the mixture. Recipe by Yukiline

I thought up this recipe so I could have easy and quick pastry dough whenever I need it.Just lift and press down with the whisk and spatula during Step 2 and 3. Do not knead the dough.If you are in a rush, let the dough sit in the fridge for 1 hour and in the freezer for 30 minutes.You can keep this dough for 1 week in the fridge and for 1 month in the freezer. It comes in handy if you make it in advance when you have time. Recipe by Cyikwupyi

I wanted to make an easy tart crust.Bring the egg yolk to room temperature.Be sure to cool the crust before taking it out of the mold. Recipe by Yuyumin

Made this last night, might make tartlets with it. Whole wheat crust is harder to work with on a larger scale. (for 2 9-inch crusts)

An easy free-from pastry recipe I use, no gluten, dairy or eggs involved

This was the result of being undecided upon which to make, a vanilla cream pie or a chocolate cream pie, so I layered them. I often line my pie crusts with chocolate if its a cold pie. It keeps it fresh and not soggy. This pie turned out to be a cream pie lovers perfect blend!

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

This is an old recipe from an American cookbook that I had when I was a child. Once I became an adult and made this recipe again, I wondered why the heck I was making pie crusts that required layering and folding. So I threw that out and now I always use this recipe when making quiche or apple pie or anything.Since you can make this so quickly, you can pop it in the oven before dinner and then there will be a wonderful scent after dinner and you'll be able to enjoy dessert right away.The small amount of vinegar is really important. Don't worry about the smell! You won't be able to tell at all. Thank you to everyone who has made this recipe! When adding the water to the powdered ingredients, stop adding once there is still some powder left in the mixture. Doing so will prevent the batter from becoming too watery. Recipe by Hamohamo