Here you go @Saregama; for a 9” crust, I always use the proportions for a 10” crust - nice to have some wiggle room. This dough needs to be handled fairly quickly, but is so easy. I also back down on the salt a little, as well as the oil, maybe by 1T on the oil, and generally just need the lesser amount of water too. For the quiche used Costco EVOO, and 1 teaspoon of TJ’s 21 seasoning salute.
Now, this is key: working quickly take 2 pieces of waxed paper, and roll the dough out between the waxy sides of the paper. Carefully peel off the top sheet of paper, and invert over your pie plate, after centering the dough. Proceed with shaping your edges, piercing if needed, and or pre-baking.
Let me know if you have any questions, and how it turns out, if you make it.
Oh, in case you’re not used to waxed paper, the top of the sheet as it comes off the roll is the waxy side. You probably know, but it confounds SIL.](https://www.epicurious.com/recipes/member/views/betty-crocker-oil-pastry-52967951)
