Basic Quiche and Tart Dough
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Use this easy recipe to make pastry shells for brunch quiches and for fresh fruit tarts.
INGREDIENTS
1-1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 tablespoons cold waterIn a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and addion only enough of the water to form a rough mass.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Makes enough dough for one 9-inch quiche or tart shell