Preparation

• Grease a 9-inch pie pan with unsalted butter.
• In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined. Using a pastry blender, two knives, or a fork, cut in the butter and shortening until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the egg and 1 Tbs. of the water until well blended. Sprinkle over the flour mixture and toss with a fork until evenly combined. Add the remaining water, 1 Tbs. at a time, stirring until the mixture pulls away from the sides of the bowl and starts to come together into a ball. Shape the dough into a flat disk. Tightly wrap in plastic wrap and chill for 20 minutes.
• Unwrap the dough and center it on a piece of waxed paper. Place another piece of waxed paper on top. Using a rolling pin, start in the center of the dough and roll toward the outer edges. Roll out the dough to a uniform 1⁄8-inch thickness. Remove the top piece of waxed paper. Slide one hand under the bottom piece of waxed paper and center the pie pan over the top of the dough. In one motion, quickly invert the pan and dough. Carefully remove the top piece of waxed paper.
• Gently fit the dough into the pan, patching any tears. Trim the dough 1⁄2 inch larger than the pan rim. Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.
• Chill the crust for 30 minutes before using. Fill and bake as directed in the quiche recipe. (Tomato Basil Quiche recipe is shown above.)

Cheese Quiche Crust: For a savory crust with a light, tangy cheese flavor, stir 1⁄3 cup of freshly grated Parmesan cheese into the flour mixture before cutting in the butter and shortening. You may need to add a little extra water to the crust.

Herb Quiche Crust: For a savory crust, stir 1-1⁄2 tsp. of very finely minced fresh herbs into the flour mixture before cutting in the butter and shortening. Fresh thyme, rosemary, parsley, or a combination of herbs are all good choices.