Use this pate brisee recipe to make our Quiche with Morels and Scallions.
Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.
Dough can be frozen for up to 1 month; thaw before using.