This was a very good recipe. I used it for several quiche's I was making, and liked the recipe because it wasn't too sweet and complemented the quiche very well. I substituted butter for the shortening, and chilled the dough for about 30 minutes before using it. As suggested in a previous review, I added about 1/2 a tsp of baking powder (although I'm not sure it really did much) and I also added about 1/2 tsp of garlic powder. Instead of rolling it out, I pressed it directly into my pie pans (I had enough for about 2 and a half) and baked it for 12 minutes, added my quiche ingredients, and baked for 30 minutes longer. It turned out wonderfully.
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This was a very good recipe. I used it for several quiche's I was making, and liked the...