Egg Pastry for Quiche Lorraine
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter
2 tablespoons vegetable shortening
1 egg, slightly beaten
In medium 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-inch circle. Ease pastry into a 9 1/2-inch quiche pan. Trim edge to about a 1/2-inch overhang, then fold pastry under, even with top of dish.
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