This recipe is part of the recipe for Broccoli-Salmon Quiche
|1-1/2||cups all-purpose flour|
|1/4||cup butter or margarine, chilled|
|4||to 5 tablespoons cold water|
- Combine flour and salt in large bowl. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles cornmeal.
- Add water, 1 tablespoon at a time; stir just until mixture holds together. Knead lightly with your hands to form ball. Wrap in plastic wrap and refrigerate 30 minutes.
- Roll out dough on lightly floured surface to 12-inch circle. Gently press into 9-inch quiche dish or pie pan. Trim edges and flute.
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