Step 1: Combine the dry ingredients

• In a large mixing bowl, whisk together the flour and salt.

Step 2: Cut in the butter

• Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Step 3: Add the ice water

• Gradually add 1 tablespoon of ice water at a time, mixing gently with a fork after each addition. Continue until the dough just comes together when pressed. Avoid overworking the dough.

Step 4: Chill the dough

• Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.

Step 5: Roll out the dough

• On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer it to a 9-inch pie pan, pressing it gently into the edges. Trim any excess dough.

Step 6: Pre-bake the crust (optional for wet fillings)

• If your quiche filling is particularly wet, pre-bake the crust. Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5–7 minutes until lightly golden. Let cool before adding the filling.