1 1/4 cups (310 ml) unbleached all-purpose flour

A pinch of salt

1/2 cup (125 ml) cold unsalted butter, cubed

1/4 cup (60 ml) ice water (approximately)

In the bowl of a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water. Pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form a disk with your hands.

On a floured work surface, roll out the dough. Line a 2.5-cm (1-inch) deep 23-cm (9-inch) quiche pan with a removable bottom. Refrigerate for 30 minutes.

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