Basic Quiche and Tart Dough

By SMSchreiber

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

Ingredients

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

Preparation

Step 1

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.