Short Crust
 
Makes 1 (9½-inch crust)
Ingredients
  • 2½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • 3 tablespoons plus 1 teaspoon ice water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour and salt by hand. Add butter and beat at a low speed until butter is broken into small pieces, 2 to 3 minutes. (If larger pieces of butter remain, squeeze between fingers to break up.) Add ice water, 1 tablespoon and teaspoon at a time, beating just until moist clumps form.
  2. Transfer mixture to a large piece of plastic wrap. Using hands, bring mixture together to form a dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. Let stand at room temperature until slightly softened, 10 to 15 minutes.
  3. Lightly spray bottom of a (9½-inch) round fluted tart pan with removable bottom with cooking spray.
  4. On a lightly floured surface, roll dough into a 14-inch circle (approximately ⅛-inch thick), flouring rolling pin and underneath dough as necessary. Gently transfer dough to prepared pan, pressing over bottom and up sides. Using a small, sharp knife, trim dough flush with sides of tart pan; pinch sides lightly so dough sits approximately ⅛ inch above top edge of tart pan. Freeze until firm, 15 to 25 minutes.
Recipe by Victoria at https://victoriamag.com/quiche-lorraine/