3/4 cup flour, sifted
1/4 teaspoon salt
1/4 cup shortening
2 tablespoons cold water

Sift the flour with the salt. Cut in shortening with a pastry blender. (The pieces should be the size of peas.) Add the cold water; mix with a fork. When the dough gathers into a ball, it can be chilled until ready to use or rolled out immediately. This will make one crust that fits most standard quiche and 9-inch pie plates.

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