Following the recipe to the letter for pate brisee in the Time-Life book on Provincal Cooking, I've achieved Nirvana. A crunchy butter flavored crust that's flakey even at the bottom of the quiche no matter its diameter. This is truly heaven. Just follow the recipe exactly and you might need to place the tarte/quich pan in the upper third of the oven for better browning. Three decades ago I tried making crusts using books but without internet and international feedback and became frustrated - even though I was living in the Berkeley gourmet ghetto at the time NOONE, not any of the vendors, gave me advice at the time and so I got frustrated. Three decades later, Nirvana with all of the help I received here. The 9 incher turned out just okay but the 6 incher was outta' this world probably because it was rolled out a bit thinner. I mean, a real crunch biting thru the thickest part of the pie. Aaaahhhhh, tears after all of this time. It took me decades to get it right.