The Williams-Sonoma recipe for quiche crust doubles as dough for tarts. It contains 1 1/2 cups of all-purpose flour, 1/2 tablespoon of salt, 4 tablespoons of chilled unsalted butter, 1/4 cup of vegetable shortening and 3 to 4 tablespoons of cold water.Continue Reading
Stir together the flour and salt in a bowl. Add the butter and shortening. Using two knives or a pastry blender, incorporate the fat into the dry ingredients until the texture approaches that of coarse bread crumbs. Add the ice water 1 tablespoon at a time. Stir the mixture with a fork after adding each bit of moisture until the dough just begins coming together. Pat the dough into a flat, smooth disk using floured hands. Wrap the dough in plastic wrap, and refrigerate it for up to two days.
Martha Stewart has a similar recipe, but it contains no vegetable shortening. It's also prepared almost entirely in a food processor. Martha's basic pie dough recipe for quiches is 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar and two sticks of butter.
Pulse all the dry ingredients in a food processor. Add the butter, and pulse until the mix resembles rough cornmeal. Sprinkle in 1/4 cup of ice water, and continue pulsing until the dough remains crumbly but lightly congeals when you squeeze it. Separate the dough into evenly sized amounts, flatten it into disks and wrap the disks in plastic wrap. Refrigerate for up to three days.Learn more about Cooking