2 1/2 cups flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
In a food processor, combine flour, salt and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 12-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate or fluted tart pan.
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle.
(Makes two crusts — keep one ready in the freezer!)
Mushroom Shallot Quiche
1 pie crust (preferably homemade)
1 tbsp. butter
2 c. thinly sliced shallots
freshly ground pepper
3/4 cup heavy cream
3/4 lb. mushrooms, sliced
1 cup shredded mozzarella or cheddar
Preheat oven to 375°. F. Follow directions above for preparing crust.
Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high flame. Add shallots, season with salt and pepper, and cook until light golden, 6–8 minutes. Add sliced mushrooms and sauté 5 minutes longer or until mushrooms are lightly browned.
In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm.