I normally use commercial frozen pie crusts (not because they're good, but they're fast) but unexpectedly discovered late last night that there were none in my freezer for the Sausage Apple Quiche I planned for breakfast. Didn't want to go to the grocery store at the crack of dawn, so I pulled up this recipe and decided to give it a go. First, the substitutions: I used 1 cup of whole wheat pastry flour in place of one cup of the white flour. I used 2/3 cup shortening and 1/3 cup butter. I cut back the sugar to 1-1/2 teaspoons for this savory dish. I also read the "Making a Pie Crust, Step by Step" article on this website and accordingly refrigerated ALL of my ingredients (even the shortening) overnight. Even accounting for the extra crumbling potential of whole grain flour, I didn't have any trouble creating this crust. The amount of water is fine -- trust the recipe! The fat is the binding ingredient, not the water. The trick is, you have to press the dough into a ball (quickly so as not to warm the dough) instead of just stirring it. I divided the dough into 3 balls (for 3 quiche crusts), let them sit tightly wrapped in plastic wrap in the fridge for 30 minutes (no longer or the dough will get too hard to roll out), and rolled them between sheets of waxed paper. When I flipped them into the pie plates, they didn't crumble a bit, not even around the edges. Same when they were baked and served. They held up beautifully, had just the right texture and thickness for t
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