This is another great recipe from Williams-Sonoma.
Basic Quiche and Tart Dough
This dough is perfectly tender and flakey.
- 1 1/2 C All purpose flour
- 4 T Unsalted butter (chilled)
- 1/4 C Pork Lard or Shortening (chilled)
- 1/2 t. Salt
- 3 – 4 T ice 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. (You can also do this in a food processor.)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.