This is my go-to crust recipe for any quiche or savory pie. It is so quick and easy to make, there's really no need to buy the ready-made one.
It's from a recipe for Tuna Quiche which is a classic in my family and which my mom got from another lady about 25 years ago.
150 g (1 1/3 stick) butter, cold
200 ml (3/4 cup) flour
3 tablespoon cold water
- Knead together all ingredients. It works best using your hands.
- Distribute evenly in quiche or pie baking dish. Also easiest when just using your fingers - no rolling pin needed. Also: no prior greasing of the pan needed because there is so much butter in the crust itself.
- Cool in fridge until filling is ready.