Quiche Crust

Put the steel S blade in your food processor. Cut together the flour, salt, and the butter pieces until they are a uniform substance resembling corn meal. As the food processor runs, add the liquid, one tablespoon at a time, until the dough sticks to itself in a ball. Stop adding liquid as soon as the dough holds together. Pat the dough into a ball, wrap in in plastic wrap, and then flatten it into a disk. Chill the dough for at least one hour. (You can chill the dough overnight.)

When you are ready to make the quiche crust, take the dough out of the refrigerator and let it sit at room temperature for five to ten minutes. Spread about 1 tablespoon of flour on your largest silicone baking sheet. Lightly dust your rolling pin with flour too. Roll the disk into a circle with a diameter about 1-2” larger than your pie tin. Roll from the center outwards, adding a little bit of flour to the surface of the dough if it starts to stick to the rolling pin. Carefully lift the pie crust (draping it over the rolling pin makes this easier) and set it in the pie tin. Fold the dough over at the top edge and crimp with your fingers or with a fork.