Recipe for cooking egg pastry for quiche lorraine

Desserts to Go with Coffee and Tea :: Recipes for Pie Crust

Egg Pastry for Quiche Lorraine

1 1/4 c. all-purpose flour
1/4 tsp. salt
1/4 c. butter
2 Tbsp. vegetable shortening
1 egg, slightly beaten

In med. bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly.

Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together. Shape into a flattened ball.

Roll out on a floured board or pastry cloth to about a 12-in. circle. Ease pastry into a 9 1/2-in. quiche pan. Trim edge to about a 1/2-in. overhang, then fold pastry under, even with top of dish.