|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Cold butter||1⁄2 Cup (8 tbs)|
|Ice water||1⁄3 Cup (5.33 tbs) (Scant)|
Sift flour and salt together into a bowl. Slice the butter into 1/4-inch slices and drop into flour. Using a pastry blender or two knives, cut the butter into the flour until it resembles coarse commeal.
Sprinkle ice water into the mixture and stir it quickly with a fork just until the dough holds together. Form into a ball and cover with plastic wrap. Chill for 2 hours.
Roll the dough on a lightly floured surface to form a circle that is about 2 1/2 inches larger than your pan. For the quiche recipes in this book, use a small 9-inch quiche pan or a 9-inch pie plate. Position pastry in the center of your pan and press in evenly. Trim dough around the edge to be about 1/4 inch wider than the pan. Crimp the edges of dough with a pastry crimper or your fingers. Chill for 30 minutes.
Prick the bottom of the crust, then line the inside of the pastry with aluminum foil. Fill the foil with dried beans. (Save the beans for this purpose again, but do not try to cook them for eating.) Bake at 450° F. for about 8 minutes. Remove foil with beans and bake for 3 to 5 more minutes until the bottom of the pastry shell is a light golden color. Remove from oven and let cool on a wire rack before filling.