egg pastry for quiche lorraine

Directions

1. 1

   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, sligh

2. 2

   Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly

3. 3

   Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together

4. 4

   Shape into a flattened ball

5. 5

   Roll out on a floured board or pastry cloth to about a 12-inch circle

6. 6

   Ease pastry into a 9 1/2-inch quiche pan

7. 7

   Trim edge to about a 1/2-inch overhang, then fold pastry under, even with top of dish.