Sift flour into medium-size bowl.
Add butter into flour creating small fine balls using a pastry blender.
Add egg mixture and mix until the flour and egg sticks together. Add a little water if necessary the mixture turns into a ball.
Place in refrigerator to chill for 15 minutes.
Remove from refrigerator and place on floured surface.
Using a rolling pin, roll pastry out until it is big enough to accommodate your pie dish or quiche pan (including the sides).
Next is a secret cook’s trick: place wax paper on pastry and fill pastry shell with enough dried beans (you can use dried rice as well) for 10 - 15 minutes until pastry is light golden brown. I could have used this trick many, many years ago quite nicely.
Remove pan from oven, and remove beans and wax paper. Set aside to cool.
SBcanning recommends the butter pastry for any pie that you do not need to top, such as pumpkin pie, or quiche.