Crispy Pastry Crust

Yield: Two 8" or 9" crusts or one 10" crust

This is a good crust to use for tarts, things like quiches that are presented whole out of the pan or a pie that you eat cold with your fingers. The egg yolk makes it sturdy and adds crumbly tenderness.

2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons sugar
¼ cup ( ½ stick) very cold butter
2 tablespoons solid vegetable shortening
1 egg yolk
4 to 5 tablespoons ice water

Place flour, salt and sugar in mixing bowl and mix well. Cut the butter into 8 or 10 slices and drop on the flour along with the shortening. Cut in the fat until it is like coarse cornmeal. In a small bowl beat the egg yolk with 3 tablespoons of the water and stir it into the flour mixture with a fork, drawing the mixture toward the center of the bowl as you mix. If the mixture remains crumbly, add a little more of the water, 1 teaspoon at a time. Knead for a few seconds to make a smooth dough. Form two balls, wrap them in plastic and chill for 30 minutes.

Nut Pastry: Substitute ½ cup finely ground almonds, pecans or walnuts for ½ cup of the flour. For a sweeter crust, add 2 cup sifted confectioners sugar to the flour.