Prick the pastry using a fork, line it with foil and fill with rice, dry beans, or pie weights. Place in the oven for 20 minutes.
Preheat the oven to 375F.
Flour a work surface and roll out the dough to a ⅛" thickness. Press it in to a quiche pan, pie plate or springform pan. Place back in the freezer for another 20 minutes.
For the crust: In the bowl of a food processor, pulse together the flour and 6 T of the butter until the mixture resembles course crumbs. With the machine running, slowly pour in the ¼ cup water, stopping the machine as soon as it comes together. Form the dough into a ball, and flatten it to a disc. Wrap in plastic and place in the freezer for 25 minutes.