1 1/4 cups all-purpose flour
a generous sprinkle of salt (about 1/8 tsp.)
7 tablespoons cold butter
2-3 tablespoons cold water
1/8 tsp. sugar (only add this ingredient when making sweet dishes...don't add for quiches!)
Add all ingredients except water to a large food processor (if you don't have one, you can mix by hand with a cutter). Pulse and SLOWLY stream in water until dough just comes together. Be careful not to add too much water or your dough will be gummy! Form dough into a ball and wrap in cellophane. Refrigerate at least 30 minutes before rolling out.
A note about rolling pins: I HIGHLY recommend buying a silicone rolling pin. It sounds silly, but it makes all the difference in the world when baking. I was lucky enough to receive this cute blue one from my good friend, Jenny, and I have been baking up a storm with it ever since!
Make sure your surface is floured (I usually put 3-4 tbsp. of flour down and pat it onto the dough before rolling). When you roll out your dough, rotate the dough clockwise between rolls so that you end up with a nice circle. When you rotate the dough, gently lift it from the surface to make sure it isn't sticking. Add some additional flour if you find your dough is stuck.