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PIE-QUICHE SHELL 
1/3 c. plus 1 tbsp. shortening
1 c. flour
1/2 tsp. salt
2 to 3 tbsp. cold water

In medium bowl, cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather into a ball. Flatten to 1/2 inch round. Roll out on floured board to a circle 2 inch larger than inverted 9 inch pie plate or quiche dish. If it is easier, the crust may be rolled between 2 sheets of wax paper.

Fit shell loosely into pan. Fill with a pound of dried beans or ceramic pie weights. (If you use dry beans, they can be reused over and over as baking weights, but not for cooking).

Bake at 400F for about 10 minutes; crust should not brown and should be very light in color. Remove from oven and pour out weights and let cool on a wire rack.

Use with your own favorite quiche filling recipe.

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