Bacon Pastry Crust

This is a good crust for savory tarts or quiches that call for a par-baked crust. I adapted this for the food processor from a recipe in Sara Moulton Cooks at Home.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 4  ounces bacon, finely chopped
• 1 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 6  tablespoons unsalted butter, cut into small pieces and kept cold
• 2  tablespoons vegetable shortening, cut into small pieces and kept cold
• 4  tablespoons water

Directions

1. Cook the bacon in a small skillet over medium heat until crisp and colored. Drain on paper towels until cooled.
2. In the work bowl of a food processor, combine the flour, salt, and bacon. Process to combine.
3. Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
4. Add the water in pulses, 1 tablespoon at a time.
5. Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand. Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
6. Preheat the oven to 375°F.
7. Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
8. Line the shell with foil, and fill with pie weights (I just use rice). Bake for 20 minutes.
9. Remove the foil and bake for 10 minutes more, until light golden.
10. Use in any recipe calling for a par baked crust.