Add butter and pulse until it reaches a cornmeal consistency.
Add ice cold water and pulse until it forms a dough. When it holds or pinches together, it is done. If needed, you can add up to 2 additional tablespoons (1 at a time) ice cold water.
Transfer to plastic wrap and form a disc. Cover and refrigerate 1 hour or overnight.
Dust work surface and rolling pin with flour. Roll dough into an 11" round ⅛" thick.
Center the dough in an ungreased quiche, tart or pie dish with an even overhand. Press dough into the pan and remove excess by rolling the rolling pin over the top.
Chill crust or blind bake.
Preheat oven to 375°F.
Place parchment paper on the dough.
Fill pan with weights, beans, rice, or lentils - on top of parchment paper.
Bake for 15 minutes.
Remove weights and parchment paper. Poke the crust with a fork a few times.
Bake for 7 minutes more, until the crust appears set and is not wet.
Fits 11" quiche or tart pan or 9" pie dish.
Use a food processor or blender. It makes this crust effortless.
Roll out dough and freeze shell for 25 minutes. Use a dish that can transfer from freezer to oven without breaking.
How to Store Pre-Baked Crust
At Room Temperature - After the crust as cooled, the crust can sit at room temperature for a few hours. If storing longer than that, just use the refrigerator.
Refrigerator - Place baked crust in an airtight container or bag. Store in the refrigerator for up to 3 days. When ready to use, set on counter for a few minutes, add ingredients, and bake.
Freezer - Place cooled, baked crust in a freezer bag. Store in the freezer, in a safe place so the sides won't get smashed and broken, for up to 1 month. When ready to use, let thaw in the fridge or on the counter, then fill with ingredients and bake.