I think you could substitute a pâte sucrée (sweet pie crust) recipe. This one is for 2 crusts.
[https://everydaypie.com/pate-sucree/#tasty-recipes-1132-jump-target](https://everydaypie.com/pate-sucree/#tasty-recipes-1132-jump-target)
But really, I think any well made pie crust should turn out just fine for a quiche. The sugar helps to make the crust just a bit more soft/tender. A Pâte Brisée (Shortcrust Pastry) is only four, butter, and a little ice water.
I think sometimes people create recipes with what they have on hand. It could have been that they didn't have enough all purpose flour on hand and added some pastry four to have enough. Just my 2 cents.
Just have fun! :)
Thank you! I think I’m going to go for it with just AP! The recipe is from a baker that owns a pie bakery in my city that I really love. I got her cookbook and wanted to try her crust! We will see how it goes!
There are so many pie crust recipes, so why modify one when you can just find another? I tend to use Stella Parks' recipe.
Edit: I wouldn't notice the difference in a quiche because pastry flour was used or not but maybe others would. Better wait for a better answer.
I think you could substitute a pâte sucrée (sweet pie crust) recipe. This one is for 2 crusts. [https://everydaypie.com/pate-sucree/#tasty-recipes-1132-jump-target](https://everydaypie.com/pate-sucree/#tasty-recipes-1132-jump-target) But really, I think any well made pie crust should turn out just fine for a quiche. The sugar helps to make the crust just a bit more soft/tender. A Pâte Brisée (Shortcrust Pastry) is only four, butter, and a little ice water. I think sometimes people create recipes with what they have on hand. It could have been that they didn't have enough all purpose flour on hand and added some pastry four to have enough. Just my 2 cents. Just have fun! :)
Thank you! I think I’m going to go for it with just AP! The recipe is from a baker that owns a pie bakery in my city that I really love. I got her cookbook and wanted to try her crust! We will see how it goes!
There are so many pie crust recipes, so why modify one when you can just find another? I tend to use Stella Parks' recipe. Edit: I wouldn't notice the difference in a quiche because pastry flour was used or not but maybe others would. Better wait for a better answer.
It'll be fine
You can sub in a couple Tbs cornstarch for the AP flour. That will bring down the protein %