This simple Parmesan Pie Crust recipe can up your game when it comes to breakfast quiches and my delicious Roasted Tomato Tart. Beefing up the flavor with some extra salt and the addition of pepper and parmesan make it something that I WANT to eat, all the time! I buttery flakey pie crust is one of the best things ever, this just makes it extra special!
What you need!
The ingredient list is short but just a tiny bit different than a basic pie crust. It has a little extra fat in it and that makes it even more tender and delicious. Between the cheese, cream, and butter it becomes the perfect blend for a savory tart or quiche.
What you need:
- All-Purpose Flour
- Kosher Salt
- Cracked Black Pepper
- Parmesan Cheese
- Unsalted Butter
- Heavy Cream
- Ice Cold Water
While I am typically not a huge fan of breaking out a big piece of equipment for a recipe, I prefer simply using my hands or making pie crust in the KitchenAid that is usually already out on the counter, this Parmesan Pie Crust recipe is best made in a food processor. I like using the processor because it breaks down the cheese better and really makes it a part of the dough. It is the easiest way to work the dough and evenly disperse all of the ingredients.
If you are looking to equip your kitchen with a food processor, take a look at THIS ONE, it has just enough blades to be useful while not having things you won’t use. It is super powerful and one essential machine I think you really need in your life. I have had mine for about 10 years and it works like brand new still!
To create extra flaky layers, turn the dough out of the food processor and press it together, roll it out and fold it over itself a few times. Two to three times and you will work the dough just enough to give it some flake. Then wrap it up tightly and let it chill for at least 30 minutes, up to overnight.
How to use this recipe
I used this recipe for my Roasted Tomato Tart, it complements the flavors of it perfectly and this flaky, buttery, cheesy crust is fantastic. I could also imagine this recipe being perfect for quiche and I think I am going to attempt some homemade crackers with it, Great British Baking Show style.
To make that recipe I parbake the crust and then cover it with Boursin cheese. If you are going to blind bake a crust like this, roll it out, place it in the pan, prick it all over with a fork and bake for 15 minutes. This helps crisp the crust and start the cooking process which will help keep it crisp with a wet filling like these tomatoes.
Parmesan Pie Crust
- Food Processor
- Tart Pan
- 1 1/2 C All-Purpose Flour
- 1 1/2 t Kosher Salt
- 1 T Black Pepper
- 1/4 C Parmesan Cheese
- 1 stick Unsalted Butter diced
- 1/4 C Heavy Cream
- 2-3 T Ice Water
- In a food processor pulse the flour, salt, pepper, and parmesan until well combined. Add in the diced butter and pulse until well dispersed and you no longer see lumps, this usually only takes 6-8 pulses. Add in the cream and 1 tablespoon of the water. Pulse 3-4 times to combine.
- Check the mixture to see if it clumps in your hand, if it does, remove it from the bowl onto a plastic wrap lined counter and press the dough into a disk. If the dough is still dry add in 1 additional tablespoon at a time until the mixture clumps together.
- Rest the dough wrapped in the plastic wrap in the refrigerator for 30 minutes up to overnight.
- Roll the dough out to 1/4-inch thick and place in a greased tart pan.
- Bake at 325˚F for 15 minutes to set the shell if par-baking.
Use this recipe for with my Roasted Tomato Tart or in place of any pie crust for a quiche to up the crust flavor.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!