In a medium mixing bowl, whisk together the flour and kosher salt. This ensures the salt is evenly distributed throughout the dough.

Add the cold diced butter to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with small pea‑sized pieces of butter.

Those little pieces of butter are what create the flaky layers once baked.

Slowly add ice water one tablespoon at a time, gently mixing with a fork until the dough begins to come together.

The dough should be slightly shaggy but able to hold its shape when pressed.

Turn the dough onto a lightly floured surface and gently bring it together with your hands. Form it into a disk about one inch thick.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the butter to firm up again and relaxes the gluten, making the crust easier to roll.

Once chilled, roll the dough on a lightly floured surface into a circle about 11 inches wide.

Carefully transfer the dough to a 9‑inch tart pan or pie dish.

Press the dough gently into the corners of the pan and trim any excess from the edges.

Preheat the oven to 375°F (190°C).

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes.

Remove the parchment and weights, then bake for another 10 minutes until the crust is lightly golden.

Allow the crust to cool slightly before adding your quiche filling.