1/2 cup (125 ml) butter, chilled and cut into small pieces
1/3 cup (75 ml) cold milk (approximately)
In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.
On a floured surface, roll the dough into a thin circle, about 28 cm (12 inches) across. Line a 25-cm (10-inch) quiche pan with the dough. Trim and flute or crimp the edges. Refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 190°C (375°F).
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