Directions

1. Shape the pie dough into a disk and cover in plastic wrap. Don’t worry if the dough doesn’t come together perfectly, it’s just going to be rolled out anyways. Refrigerate until firm, at least one hour or up to three days.
2. Roll the dough out between two sheets of parchment paper into a 1/8-inch thick 12-inch circle. Gently roll the dough up and around the rolling pin then unroll and drape over a 10-inch diameter, 1 1/2-inch deep quiche or tart pan with a removable bottom, pressing into the pan.
3. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Place the crust in the freezer for at least 30 minutes. The longer you freeze, the less likely your crust will shrink during baking.