1/2 C butter
2 1/2 C flour
1/2 t salt
Mix the salt and flour together with a whisk. Cut the butter into the flour mixture with a pastry blender until you have a coarse, nearly uniform mixture. Make a well in the center and add the ice water. Mix with a fork until it comes together into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading will make the crust tough instead of crumbly.
Preheat the oven to 350 degrees. Roll the dough to about 1/8 inch thick and form the crust. Prebake the crust for 20 minutes before filling it and baking the quiche.