Title: Basic Crust I
Categories: Pie
Yield: 1 Pie

1 1/4	c	Flour
		Pinch of salt
3	tb	Butter
3	tb	Shortening
3		To 4 Tb. cold water

Sift the flour and salt together into a bowl. But the butter and shortening into the flour with a pastry blender or two knives until the mixture resembles course meal. Add three Tb. water and mix with a fork and then with your fingertips until the dough can be gathered into a ball. If the dough is very crumbly, sprinkle a few drops of water over the dough, adding only enough to make the dough stick together. Wrap the dough in wax paper and chill in the refriigerator one hour before rolling out.

ROLLING AND PRE-BAKING : Roll the dough out on a floured board and fit it into a nine to ten inch quiche tin or nine inch pie plate. Cover the pastry with a sheet of aluminum floil, pressing it firmly around the sides and over the edges of the pastry. Fill with uncooked rice or dry beans and bake in a preheated 400 degree oven for 7 minutes. Carefully remove the rice or beans and aluminum foil. Prick the bottom of the crust with a fork and continue baking 5 minutes more. The crust should not brown but should be only partially baked unless otherwise directed in a specific recipe. Let the pastry cool before filling and baking the quiche or pie.

SOURCE: "Quiche and Pie", 1974

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