Well, since Heather put in a link to my pie crust recipe, I figured that I should actually write an entry for this it.  This is a very simple crust that works equally well for pies and quiches.  I usually double the recipe, making 2 crusts at once.

Ingredients:

• 1 cup pastry flour (whole wheat or white)
• 1/2 cup unbleached white flour
• 6 tablespoons cold butter, cut into small pieces
  
• 3-6 Tablespoons cold water
• Extra flour for rolling the dough

 Directions:

1. Combine both flours and the butter in a large bowl.  Using a pastry cutter (my personal favorite), two forks or a food processor (only requires a few short bursts), cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal.
2. Add a little bit of water and stir the mixture with a fork.  Continue adding the water, a little at a time, until the dough begins to hold together.
3. Gently roll the dough into a ball.
4. Sprinkle a bit of flour on the counter and begin rolling out the dough into a crust.  Be sure to roll in all directions from the middle of the dough.  I usually flip the dough over before it gets too big and add a bit more flour to the counter to keep the dough from sticking.
5. To transfer the dough to your pie or quiche pan, loosley roll the dough onto the rolling pin.  You can then carry/lift the dough into your pan.  Carefully unroll the crust.  Don't worry too much if it breaks a bit.  You can always mend the breaks by gently pressing the dough together.
6. Finish off your crust by crimping the edges between your fingers or with a fork.

Your crust is now ready for whatever you want to put into it.  If you made a double batch, roll the remaining dough into a ball, wrap with Saran-wrap, put into a freezer bag and place into the freezer.  It should be good for about 6 months.  To thaw, place in the refridgerator for a day.  You can also defrost it in the microwave but be careful not to cook it.

Stay tuned for a quiche recipe in the near future.  It will be a great way to fill your crust.