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Basic Quiche and Tart Dough

Basic Quiche and Tart Dough
Use this easy recipe to make the pastry shells for brunch quiches and for fresh fruit tarts.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 4 Tbs. (1/2 stick) chilled unsalted butter
  • 1/4 cup vegetable shortening
  • 3 to 4 Tbs. cold water

Directions:

In 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 Tbs. at a time, stirring gently with a fork after each addition and adding 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.
Adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997).