Quiche Dough

1-1/4 Cups Flour (Cold)
8 Tablespoons butter (Cold)
1 Egg (Cold)
2 Tablespoons Ice Water

Mix the flour and butter until the mixture looks crumbly and has small chunks of butter. Mix the egg with the ice water. Mix the wet mixture into the flour mixture. Don't over mix. Refrigerate overnight.

Roll out the pie crust. Bake blind at 425F for about 15 to 20 minutes, or until it looks lightly browned. Fill with your desired quiche fillings and bake as instructed.

This recipe make just enough crust for a large quiche pan. You will have a little left over crust with a 9" or 10" pan.