Basic Tart/Quiche Crust

Here is a basic crust that I learned for making quiche and tarts. I tried this with quiche and I think it turned out great! it is super simple and really fast! try it out and let me know how it went. here's a pic of my quiche....Not to bad for my first time : ) but practice makes perfect.

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

Method:

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 looks like 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 dough, when it will squish together without really falling apart it's ready.

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.