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To begin, gather all-purpose flour, salt, and cold cubed butter in a mixing bowl. Use your hands to rub the butter into the flour until it resembles coarse breadcrumbs.
If you can’t find buttermilk, a simple substitute is a mix of milk with a splash of lemon juice or vinegar. Add just enough buttermilk to bring the dough together without it becoming greasy.
Once combined, knead the dough briefly on a clean surface to form a smooth disc and refrigerate for about 30 minutes. Notably, this pastry freezes well, making it convenient for future use.
Rolling Out the Pastry
After chilling, roll out the pastry on a floured surface so it fits your quiche or flan dish. A 9-inch dish with a depth of around 1.5 inches is ideal.