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Preparing the dough.
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By Hand:
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In a large bowl, mix the flour with the salt.
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4
Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
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5
In a small bowl, whisk together the egg and ice water.
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Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
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7
Food Processor method:
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Place the flour and salt into the work bowl of a food processor and pulse briefly.
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In a small bowl, whisk together the egg and ice water.
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As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
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11
Forming the crust:
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Collect the pastry and form it into a ball on a lightly floured surface.
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Gently press the ball into a flat circle about 1 inch thick.
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Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
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15
It can be refrigerated overnight at this point or frozen for later use.
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When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
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17
Lightly butter a 10 inch quiche or pie pan.
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Gently press the dough into the pan.
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Tuck the excess dough under to form a thick edge.
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Crimp the edges decoratively with your fingers or a fork.
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Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
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22
Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.
