Make sure it doesn’t become too watery either.
Sticky dough is usually hard to work with.
Wrap the dough in cling film and put it in the fridge for at least 15 minutes before you use it.

Recipe # 2 Ingredients
1 ¼ cups flour
¼ teaspoon salt
½ cup butter
¼ cup ice water

Directions
Mix the flour and salt in a bowl together. Add in the butter, till you notice it looks like coarse breadcrumbs.
Add in water, one tablespoon at a time.
Fold the mixture into a ball of dough
Wrap this in a cling film and keep in the fridge for about four hours or overnight.

Roll out the dough in a pie plate.
Place the crust in the pie plate.
Press the dough evenly into the bottom and sides of the plate.
Slice the dough in half, roll each piece in a circle. Roll it inwards, from the center to the edges. Keep tuning the dough and add flour, so it doesn’t stick to the surface.
Place that dough in a pie pan, after slicing it. Repeat it with the top crust.
Recipe # 3 Ingredients
2 cups flour
1 teaspoon salt
2/3 cups butter
7 tablespoons cold water
Directions
Mix the flour with butter and salt in a bowl
Use a pastry cutter and add the butter into the flour.
Add salt and water.
Fold the dough gently, and make it moist and soft.
Roll it out on the surface and make it flat, but not too thin.
Bake at 375F, and until you see it to be brown.
Prick crust prior to baking for the pies that are not filled.
Recipe # 4 Ingredients
1 cup flour
½ teaspoon salt
¼ cup olive oil or ¼ cup canola oil
¼ cup ice water
Directions
Mix the flour and salt with the fork
Beat oil and water, whisk it to thicken it
Pour into the flour and mix the mixture well.
Press the whole batter into the 9” pie crust
Fill it with the quiche mixture
Bake it at 400F