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1 large egg

2 + ½ tablespoons ice water

1 + ½ cups all-purpose flour

½ teaspoon sea salt

10 tablespoons unsalted butter, sliced into small cubes

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1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside

2. In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.

3. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.

4. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.

5. Your cold quiche crust is ready to be filled and baked!

6. Blind baking: is partially baking. Might be needed to prevent undercooking of crust in some pies due to filling being too wet.

You need dry beans or ceramic pie weights. Line the chilled crust with crinkled parchment and pour pie weights on top. Bake at 375 for 10-20 min depending on how wet your filling will be. Eggs set and don’t leak out more moisture. Apple doesn’t produce more juice. Cherry will get soggy. You want a dry crust for wet soggy fillings.