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 400°F 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.