Pâte Brisée
Makes 1 (10-inch) crust
  • 2½ cups (313 grams) all-purpose flour, divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
  1. In the bowl of a stand mixer, combine 1½ cups (188 grams) flour and salt. Using the paddle attachment, add cold butter, 1 cube at a time, and beat at low speed for 3 seconds after each addition. Add remaining 1 cup (125 grams) flour, 1 tablespoon (8 grams) at a time, beating until butter is pea-size. Add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, beating until a shaggy dough forms.
  2. Turn out dough onto a clean surface, and knead 3 to 4 times. Shape into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/spinach-artichoke-quiche/