1 Hour All Butter Pie Crust + Strawberry Guava Lemon Pie + Mini Quiche

It's an all butter crust fiasco over here today

I couldn’t let the summer pass us by without rocking a perfect summer pie: a bright, tangy but sweet lemon filling infused with guava puree and topped with strawberries abed a perfectly flaky butter crust that is ready in an hour. And what’s incredible is that this very dough can also be used to whip up the perfect breakfast mini quiche - I like to make mini quiches because you have a much shorter bake time than when making a large one.

Admittedly, I broke the crust out as a separate recipe because quite frankly it is virtually impossible to get a flaky and tender crust that doesn’t leak or shrink in the oven without at least 1 hour of chill time.

Now, one of the most exciting things I've been working on is a mini series for my new flour partner, Cairnspring Mills. Incorporating stone milled flour to all of my baking has been absolutely game changing, especially when trying to derive as much flavor as possible in these 1-Hour bakes. For an incredible pie crust, I opt to use the Organic Edison All Purpose Flour. The first thing you notice in this flour is the beautiful golden color. It’s a great addition to any bread or baked good, but in a pie crust it brings a distinct nutty, buttery flavor.

The other thing about stone milled flour is its ability to absorb more moisture than your typical roller milled flour. That’s because of the retention of nutrients, bran, and germ. So don’t be surprised if you’re using high quality flour and things feel drier than usual. It’s ok to pump that hydration up, even if it’s a pie crust.

Now, let’s get to these recipes!