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