Serves: 4
Quiche Crust (Pâte Brisée)
2½ cup flour
1 tsp salt
1 Tbs sugar
1 cup (2 sticks) butter, cut into pieces and chilled
½ cup (4 fl oz/118 ml) ice water
In a food processor, combine the flour, salt, and sugar and mix well. Add the chilled butter and process until the dough looks mealy. A little at a time, add chilled water until the dough just comes together. Remove from the processor, cover and allow to rest in the refrigerator for 30 minutes.
Remove the dough from the refrigerator to a floured work surface. Roll the dough to about 1/6-inch (4.2-mm) thick and lay into a 9-inch (23-cm) pie pan.