• 150 grams (1¼ cups) unbleached all purpose flour plus more for dusting
• 3 grams (1 teaspoon) kosher salt
• 113 grams (4 oz; 1 stick) cold unsalted butter
• 1/4 cup (60 mL) ice water plus more as needed, ensure it’s ice-cold for best results

• Preparation Overview: Before you begin, gather all the equipment listed above to ensure a smooth process. This recipe offers several flexible methods for preparing the dough, with “rolling in the butter” being our top recommendation for the flakiest crust and best control over butter distribution. Alternate methods are detailed in the notes section, so feel free to choose what suits you best based on your comfort and available kitchen tools.
  
• Method: Rolling in the Butter. In a medium bowl, thoroughly whisk together the flour and salt until well combined. Cut your very cold unsalted butter into ¼-inch thick slices (slicing it this way, rather than cubing, significantly speeds up the process and creates more desirable flat pieces). Add the butter slices to the flour mixture and toss until each piece is fully coated with flour.

  Transfer this flour and butter mixture to a clean, lightly floured work surface. Using a rolling pin, carefully *roll* the butter into the flour until it flattens into thin, irregular sheets. As you work, use a bench scraper to gather and keep the mixture in a compact pile, ensuring even incorporation of butter flakes. Once the butter is flattened and integrated, transfer the mixture back into the bowl.

  
• Incorporate Ice Water: Add 4 tablespoons (60 mL) of ice water to the flour and butter mixture. Use both hands to gently toss and mix until the water is evenly absorbed. The goal is a dough that’s just moist enough to hold together, yet still slightly shaggy with visible butter pieces. If you notice any particularly dry or crumbly bits, add more ice water, one teaspoon at a time, to those specific areas as needed. Note about Water: The precise amount of water can vary based on your flour brand and ambient humidity; typically, 4 to 6 tablespoons are required. The dough should not feel wet or sticky but should easily form a cohesive ball when pressed firmly with your palms. A few small dry spots are perfectly acceptable.

  Transfer the dough onto a clean countertop. Using your bench knife, gently press and shape the dough into a round, flat disc, approximately 1-inch thick. Avoid over-working the dough at this stage to prevent excessive gluten development, which can lead to a tough crust.

  
• Rest and Chill for Optimal Texture: Crucially, wrap the finished dough disc tightly in plastic wrap and transfer it to the refrigerator. Allow it to chill for a minimum of 1 hour before attempting to roll and shape it. This resting period is essential for the butter to firm up completely and for the gluten strands, which may have developed during mixing, to relax. Relaxed gluten makes the dough much more pliable and less prone to cracking or shrinking when rolled.

  For convenience, the dough can be prepared ahead of time and stored in the fridge for up to 3 days. If it has been chilled for an extended period and feels too firm to roll, simply let it sit on your countertop for 10 to 20 minutes before rolling. It should be cold but workable, not rock-hard, to prevent cracking.

• Roll and Shape the Dough: Remove the chilled dough from the refrigerator, unwrap it, and place it on a lightly floured countertop. Using a floured rolling pin, begin rolling the dough from the center outwards towards the edges. Continuously rotate the dough as you work to ensure an even thickness and prevent sticking. Dust with more flour as needed. If the edges start to crack, gently massage them back together with your fingertips to maintain a smooth circle. Your goal is to achieve a dough circle approximately ⅛-inch thick and roughly 2-inches wider than the diameter of your chosen baking pan.
  
• Fit, Trim, and Freeze the Crust: Carefully lift the rolled dough (you can use your rolling pin to help) and gently transfer it into your pie or tart pan. Gently ease the dough into the contours of the pan, ensuring it’s nestled against the bottom and sides without stretching or pulling, which can cause significant shrinkage during baking. Using kitchen shears, trim the excess dough, leaving an overhang of about ½-inch to ¾-inch beyond the pan’s edge. Fold this overhang under and crimp the edges as desired for a decorative finish. If using a deep tart pan: simply press the dough firmly into the edges, then roll your rolling pin directly over the rim of the pan to cleanly cut off and trim the excess dough, creating a neat edge.

  Once shaped, cover the entire crust tightly with plastic wrap and freeze it until completely solid – a minimum of 1 hour. This freezing step is crucial: it ensures the butter remains extremely cold throughout the initial baking phase, which is key for maximum flakiness and structural integrity. It also offers fantastic flexibility for preparing ahead of time. You can keep the frozen crust in the freezer for up to 3 months, ready to bake whenever inspiration strikes.

  
• Prepare for Blind Baking (Line and Weigh Down): Preheat your oven to 375°F (190°C) with an oven rack positioned in the center. Retrieve your frozen pie pan from the freezer, discarding the plastic wrap. Line the frozen crust with lightly buttered aluminum foil (if using non-stick foil, no greasing is needed). Ensure the shiny side of regular foil faces outwards, and critically, make sure the foil fully covers the edges of the dough to prevent them from burning or over-browning. You will most likely need two overlapping sheets of foil to achieve comprehensive coverage for a deep-dish pan.

  Now, fill the foil-lined crust *all the way* to the top with dried beans or ceramic pie weights. This substantial weight is essential for preventing the dough from shrinking down the sides of the pan or puffing up excessively during baking, guaranteeing a perfectly shaped crust with a flat bottom.

  
• Perform the Extended Blind Bake: Place the pie pan, still on its rimmed sheet pan, into the preheated oven. Bake for an extended period, approximately 55 to 70 minutes, until the crust’s edges are beautifully crisp and lightly golden, and the bottom is completely dry and crisp to the touch. Yes, this takes a substantial amount of time, but it’s crucial for achieving a non-soggy, perfectly baked base that stands up to a wet filling! Important Check: After about 45 minutes, gently pull back one edge of the aluminum foil to inspect the crust’s color and dryness. If it’s not yet golden or dry, replace the foil and continue baking, checking every 10 minutes thereafter until the desired golden color and crisp texture are achieved. Remember, baking times can vary based on your dough’s thickness and the material of your pie pan.

  Remove Weights and Cool: Once baked, carefully lift the foil containing the beans or pie weights and set them aside in a heat-proof bowl to cool (they can be reused for countless future baking projects – simply store them in an airtight container once completely cool!). Transfer the hot, blind-baked crust to a wire cooling rack and allow it to cool down thoroughly. It can be lukewarm when you add your quiche filling, but it is absolutely vital that the crust is not hot, as this can negatively impact the delicate custard, potentially causing it to curdle or become watery and ruin the quiche’s texture.

  

Alternate Dough Making Methods: 

• Stand Mixer: For those seeking a convenient, hands-off approach to making flaky quiche dough, a stand mixer equipped with a paddle attachment set on low speed is a superb option. Start by combining and mixing the dry ingredients in the mixer bowl. Gradually add the *cold* unsalted butter (cut into small cubes), allowing the mixer to break it down into a mixture of larger and smaller pieces. Next, *slowly* incorporate the ice water, drizzling it in gradually until the dough just begins to come together in shaggy clumps.
• Food Processor: If you prioritize speed and efficiency in your kitchen, a food processor can rapidly prepare your quiche dough. Begin by pulsing the flour and salt briefly to combine them. Add the very cold butter (cut into cubes for easier processing), tossing it with your hands to ensure it’s coated with flour. Cover and pulse the mixture until the butter pieces are no larger than small peas. Finally, gradually add ice-cold water while pulsing only a few times until the dough *just* starts to form shaggy clumps. It’s crucial to avoid over-processing, as this can quickly overwork the gluten and lead to a tough crust.
• Box Grater Method: This modern technique involves grating extremely cold butter directly into your flour mixture using a box grater. It’s an undeniably quick way to distribute butter evenly and simplifies cleanup, as the grated butter integrates easily. However, based on our extensive testing, this method doesn’t consistently produce the same deep, profound flakiness that the “rolling in the butter” or even the stand mixer methods achieve. The butter pieces tend to be too uniformly small, which can limit the formation of large, airy flakes. Ultimately, your preference for convenience versus maximal flakiness may vary!

This method and recipe for achieving a perfect quiche crust are deeply inspired by the legendary Stella Parks, known for her scientific approach to baking, and the classic techniques found in the Zuni Cafe Cookbook.