This basic pastry dough can be used to make tart shells and quiche crusts as
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening,
1 egg yolk
3 to 4 tablespoons ice water, divided
2 teaspoons fresh
Mix flour and salt in large bowl.
Cut in shortening with pastry blender until pieces are the size of small peas.
Mix egg yolk, 3 tablespoons ice water and the lemon juice in small bowl. Add
to flour mixture, 1 tablespoons at a time, stirring lightly and tossing with fork
until moistened and dough just holds together.
Add remaining ice water, if needed. Gather dough and shape into 1-inch thick
Refrigerate, wrapped in plastic wrap, 1 hour or overnight.
Roll out dough on lightly floured surface, rolling from center to edge, to form
a 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press
pastry gently against bottom and sides of pie plate, easing out any air. Trim edge
leaving 1/2-inch overhang. Fold overhang under; flute edge.