Add all the ingredients except the water into a small bowl.
Mix the ingredients by flatting the butter between your fingertips until you have a crumbly consistency. If the butter starts to melt, put the bowl in the refrigerator for a few minutes to get a good chill.
Add in the water and mix with a fork. The dough should stay together when forming a ball. Place the dough ball on a piece of saran wrap and press it into a small disc shape, about 3 or 4 inches in diameter. Wrap tight and place in refrigerator for 20-30 minutes.
Remove the dough and place it on a lightly floured pastry board or a piece of parchment paper. Roll out to about 6 or 7 inches in diameter. Notice the little chunks of cold butter. These butter pieces melt when baking and result in a flaky crust. Lift and turn the crust when rolling out so you have an even thickness.
Lift the crust and place it into the pie or tart pan and gently press it into the pan, then trim off the edges. I like a rustic-looking crust.
For quiche, partially bake the crust in a 425° oven for about 15-20 minutes, the bottom will start to brown. To keep the crust from shrinking lay parchment paper on the crust and fill it with pie weights. If using crust for a no-bake pie then fully bake the pie crust for 25-30 minutes.
Notes
Always use very Cold butter and/or Shortening. When you roll out the crust you want to have a few butter chunks, working with cold butter keeps it from melting into the dough.
Always work with chilled dough, if it starts to warm put it back in the refrigerator to chill.
You don't need much water,just enough to form a ball that stays together without being sticky.
When rolling out the dough, lift and turn it.
DON'T prick the bottom of the crust when making quiche, if you do the filling will leak out of tart pan.