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1/1 Photo of Quick Quiche or Pie Crust
This recipe was given to me over 20 years ago by my neighbor. It's a wonderfully easy crust that you pat in the pan. No rolling out is necessary. Originally it was to be mixed with a pastry cutter, but I have done it sucessfully for years with a food processor. I prefer it mostly for quiche, but have also used it for pies when in a pinch. When making this for a quiche, I have been known to add whatever spices that might go along with it, such as chili powder, garlic, nutmeg and such. Be sure that the shortening is at room temperature! I hope you enjoy it!
Units: US | Metric
Serving Size: 1 (42 g)
Servings Per Recipe: 8