I have a few basic pie recipes, but am looking for something that will work better for quiche or prebaked single crust. I was inteterested in Russ Parson's "Crust You Cand Trust" that ran a while back in the LA Times. http://www.record-eagle.com/2007/may/...
Has anyone tried this interesting technique/recipe? If not, do you use a different, "shorter" recipe for quiche or tarts?