Pate Brisee (French Shortcrust)
This crust is perfect for quick weeknight dessert tarts, dinner quiches, and even pot pies. Use any oven-proof dish in any size, and just pinch off a bit of the crust, form in the dish, and fill!
Thickness of rolled dough can vary depending on what you make; for a more rustic tart in any baking dish, I roughly roll out a thicker crust. For a regular tart pan, I roll the crust to a 1/4- to 1/2-inch thickness.