Yields one 10 to 11 inch quiche shell
- 6-3/4 ounces all-purpose unbleached flour
- 1/4 teaspoon plus a pinch of salt
- 4-1/2 ounces cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
In a food processor, combine the flour, salt, and butter. Using short pulses, process until the mixture resembles oatmeal. Add the ice water and pulse quickly until the mixture begins to come together – don’t let it actually form a ball. Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic or foil. Refrigerate until firm enough to roll, at least 1 hour.
Roll the dough on a lightly floured surface into a round about 1/8 inch thick. Roll the dough over your rolling pin and lift it over a 10 to 11 inch metal tart pan or ceramic quiche pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fol a bit of the excess dough inward to form a lip. Roll the rolling pan back and forth over the pan. Remove the severed dough from the outside of the pan. Unfold the lip of dough and press it down into the sides of the pan to form a double thickness. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and freeze for at least 30 minutes or as long as overnight. At this point, the shell can also be wrapped and kept frozen for up to 2 weeks.
Position a rack in the center of the oven and heat the oven to 425oF. Remove the foil, line the frozen shell with parchment or fresh foil, fill it with dried beans or pie weights, and put it on a baking sheet. Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Let cool on a wire rack until you’re ready to fill it.