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Fill with pie weights. as being the pie dough bakes, its Excess fat will melt. The melting Extra fat results in the pie crust to shrink down the edges from the pie dish. Roll out the dough: Dust flour about a clean up perform floor. (Or Should you have a pastry cloth, established it up and mud it with flour.) Dust a rolling pin in flour. area the

Gruyère: This cheese lends a wealthy, nutty taste that is important to quiche Lorraine. Use an authentic Swiss-created Gruyère With all the AOP seal for the best flavor and top quality, and be certain it’s finely shredded to ensure that it melts conveniently. eliminate from the fridge and bake for around forty minutes or right until the crust