11/4 cups (190 g) unbleached all-purpose flour

1/2 tsp (2.5 ml) baking powder

1/2 tsp (2.5 ml) salt

6 tbsp (80 g) cold unsalted butter, cut into cubes

1/4 cup (60 ml) cold water

With the rack in the lowest position, preheat the oven to 400°F (200°C).

In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time until it forms pea-sized pieces. Add the water and pulse again until the dough just begins to form. Remove the dough from the processor and form into a disc with your hands.

On a lightly floured work surface, roll out the dough to line a 10-inch (25 cm) quiche plate. Fold in the excess dough, pressing well, to double the sides. Refrigerate for 30 minutes or freeze for 15 minutes.

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