Side Pannel
Quiche Pastry
Ingredients List
- 1 1/2 c All-Purpose Flour
- 1/4 ts Salt
- 6 tb Cold Butter; cut into small
- -pieces
- 2 tb Vegetable Shortening; cut
- -into small pieces
- 4 1/2 tb Ice Water
Directions
Place the flour, salt, butter and shortening in a large bowl. Rub the flour
and fat together until the fat is broken into pieces the size of oatmeal
flakes. Don't over-blend. Using a pastry knife, add the ice water, a little
at a time, mixing until it just starts to hold together. Press the dough
into a roughly shaped ball. Knead it briefly into a fairly smooth ball,
then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill
1-2 hours in the refrigerator. When ready to roll, sprinkle work surface
and rolling pin with flour and roll the pastry out into a circle 1/8" to
1/4" thick.
Butter a 9" pie tin. Place the crust in the pan and press gently to line
the inside. Crimp edges. To partially bake the shell, line the pastry with
buttered, lightweight foil. Fill the center with dry beans or rice. Bake in
the middle level of a preheated 400øF for about 8-9 minutes or until the
pastry seems set. Remove foil and beans, prick bottom of the pastry with a
fork, and return to oven for 2-3 minutes.
and fat together until the fat is broken into pieces the size of oatmeal
flakes. Don't over-blend. Using a pastry knife, add the ice water, a little
at a time, mixing until it just starts to hold together. Press the dough
into a roughly shaped ball. Knead it briefly into a fairly smooth ball,
then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill
1-2 hours in the refrigerator. When ready to roll, sprinkle work surface
and rolling pin with flour and roll the pastry out into a circle 1/8" to
1/4" thick.
Butter a 9" pie tin. Place the crust in the pan and press gently to line
the inside. Crimp edges. To partially bake the shell, line the pastry with
buttered, lightweight foil. Fill the center with dry beans or rice. Bake in
the middle level of a preheated 400øF for about 8-9 minutes or until the
pastry seems set. Remove foil and beans, prick bottom of the pastry with a
fork, and return to oven for 2-3 minutes.
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