3/4 c. sifted all-purpose flour
1/4 tsp. salt
1/4 c. shortening
2 tbsp. cold water

Sift the flour with the salt. Cut in the shortening with pastry blender or 2 knives. Do not cut too fine. The pieces should be the size of peas. Add the water, then mix with a fork. When all gathers together so that the bowl is left clean, dough may be chilled or rolled out at once. Roll out pastry, using plenty of flour on board and rolling pin. This will make one crust that fits most standard size quiche dishes or pie plates. Double the recipe to make 2 crusts for 2 quiches.