Basic Short Crust Pastry

From anna thomas' the vegetarian epicure. I learned to cook from this book. My book is falling apart so i'm putting it in so i can print it out.

Sift together the flour and the salt.

Slice the cold butter rapidly and drop the slices into the flour.

With a pastry blender or two sharp knives , cut in the butter until the mixture resembles coarse corn meal.

Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork , until the dough gathers together.

Form the dough into a ball , wrap it in wax paper or foil , and chill for about 2 hours.

Makes enough dough for 1 large , 11 or 12 inch quiche shell.

Preparing a quiche or tart shell.

On a lightly floured surface , roll the chilled dough out into a circle about 2 1 / 2 inches larger than your quiche pan.

Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan , centering it as well as possible.

Press the sides against the rim of the pan , pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom.

Trim the dough off with a sharp knife about 1 / 4 inch above the rim of the .

flour, salt, butter, ice water