A great crust for quiche or any savory tart. French crusts are always made with butter, rather than shortening. They're not as flaky as ones made with shortening, but they sure do taste good!
1/2 t. fine sea salt
125g chilled butter, diced
1 large egg, lightly beaten
ice cold water
Combine flour, salt and butter in a medium bowl. Rub the mixture with your fintertips or a wire pastry blender until the mixture resembles coarse meal. Beat the egg slightly in a small bowl. Form a well in the center of the flour mixture, add the egg, and blend gently with a fork. When most of the egg is incorporated, knead gently until the dough comes together. If it is a little dry, add ice water, 1 T. at a time, until the dough forms a ball. Avoid overworking the dough, or it will become tough.
Shape the dough into a slightly flattened ball. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day. Let stand at room temp. before using, just long enough that the dough can be rolled out without cracking (usually about 10 minutes).
Sprinkle flour lightly on a clean work surface and on your rolling pin, and roll the pin over your dough 2-3 times with moderate pressure. Rotate the dough by a quarter of a turn and roll the pin over it 2-3 times. Repeat until you get a circle large enough to line your pan, sprinkling both your work surface and rolling pin with a little more flour when the dough starts to stick to either.
Variation: flavor the dough with a T. of dried herbs (rosemary, thyme, oregano), 1/2 - 1 t. ground spices (nutmeg, ginger, cumin), or 30g hard grated cheese (parmesan in particular).