Crust for Quiche

Ingredients

• 1 and 1/3c flour
  
• 1 stick butter
  
• 3.5tbsp cold water
  

Cut the butter into the flour. Add the water and mix as best you can with the knife. Using your hands, work the mixture into a dough. Shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 375. When dough is done chilling, roll it out between two sheets of parchment paper and place in a pie tin or something equivalent. Patch any obvious cracks and holes.

Using a fork, poke a ton of holes in the bottom of the crust and along the edges. If you want, you can flute the edges of the crust, too. Cover the crust with tin foil, and weight the dough down with dry beans or spare change from a change jar.

Bake for 10 minutes, remove foil, and then bake for another 5-15 minutes, until somewhat dry and lightly golden. Let it cool, and it's ready.

Thoughts: I think this turned out really well. If I were to make quiche again, I would use this recipe exactly for the crust, though I might bake it a little longer.

Disaster Index: 1/10