Pate Brisee (Crust for Quiche)

Work: 1/2 cup chilled butter plus 3 tblsp shortening very lightly into: 2 cups all-purpose flour 1/2 tsp salt When mixture is crumbly pour in gradually 5 to 6 tblsp cold water. Use your index finger to stir the liquid quickly into the flour, in a spiral fashion, beginning at the inside of the well and gradually moving to the outer edge. The dough should be soft enough to gather up into a ball but should not stick to the fingers or the board. Allow the dough to rest refrigerated from 2 to 36 hours. Cover it with a damp, wrung-out cloth for the shorter period or a pierce of foil for the longer one. Divide dough. Roll out to fit a 9-inch pie pan. Mold to pie pan. Brush with egg white before adding filling.

from the kitchen of Grace