Basic Quiche Crust

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.

Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 12-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate or fluted tart pan.

Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle.