In a food processor, combine flour salt and cold butter until it comes together as coarse crumbs.
With a fork whisk together oil and water. Pour into flour mixture while machine is running, until dough comes together and pulls away from sides.
Gather it, forming into a ball. Flatten, wrap in plastic wrap and refrigerate while prepping other ingredients for quiche.
Roll dough out on a lightly floured surface, large enough to overlap your pie pan.
Fit it into your pan, taking the overlap and folding it in just over the edge of the pan. Flatten the top of the dough edge to the level of the pan, crimp to create a decorative edge.
Refrigerate 30 minutes or overnight if preparing in advance.
Preheat oven to 375 degrees F. Place parchment over dough and add pie weights or dried beans. Cook until edges are dry and beginning to turn slightly golden (approximately 20 minutes)Remove pie weights and parchment paper and set aside.