Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tbs. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tsp. water can be added if necessary). Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute(that's that fancy thing around the top edges). Fill with quiche mixture. Bake as directed.