Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • ½ cup (113g or 1 stick) unsalted butter, very cold and cut into ½-inch cubes
  • ¼ cup (60ml) ice water, plus more if needed
  • pie weights or dried beans

Instructions:

  1. In a food processor (or large bowl), pulse (or whisk) together flour and salt.
  2. Add cold butter to the flour mixture. Pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs, about pea size.
  3. Gradually add ice water, pulsing (or mixing) until the dough just comes together. Be careful not to overmix!
  4. Turn dough out onto a lightly floured surface. Gently form into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes (or up to 2 days).
  5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  6. Carefully transfer the rolled dough to the pie plate. Gently press the dough into the bottom and up the sides of the plate.
  7. Trim the excess dough from the edges of the pie plate. Crimp the edges decoratively (or simply press with a fork).
  8. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights. Bake for an additional 5-10 minutes, or until the crust is lightly golden brown. Watch carefully to prevent burning!
  9. Let the crust cool slightly before adding your chosen filling and baking according to your quiche recipe.