Slightly less shortening than other recipes, still quite flaky and stretchy. If you own chickens quiches, fritattas and omelets are your friends. Of course this is good for dessert pies as well.

• 1 1/4 cup flour
• 1/4 tsp salt
• 2 T cold butter cut into pieces
• 1 1/2 T vegetable oil
• 3 T ice water
• 2 tsps lemon juice

Using a food processor, mix flour and salt. With the machine running add the butter in pieces, waiting for them to mix in before each addition. Add the oil by drizzling in while running. Add the lemon juice the same way (more or less to taste). Add the water a tablespoon at a time and process just until it begins to ball up in the mixer. Remove the blade and gather the dough in a ball, place in saran wrap and flatten into a disc. Chill for 1 hour in the fridge or 20 minutes in the freezer if you’re in a rush. If you don’t have a food processor you can mix this by hand by cutting the butter in with two butter knives or a potato masher, but it’s a lot more work.

When you’re ready to bake, preheat the oven to 425 and roll the dough on a lightly floured surface to a disc that in slightly larger than your pie plate. Lay in plate, and crimp edges to the outermost edge of plate. Instead of using pie weights and tinfoil I just poke the crust with a fork and bake for about 7 minutes, then reduce to 350 (without removing) for another five  or until just beginning to become golden.

For a quiche you can then add a little dijon mustard and parmesan  to the bottom of the pie which will melt in and add flavor before adding the rest of the ingredients, for a pie simply add filling and bake as directed.