Gradually mix the Crisco into the flour, sugar and baking powder for about 3 or 4 minutes until it resembles a coarse meal. Add cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Do not overmix. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Mix all together and pour into pie shell.
Add any variation of meats and veggies to customize this simple and flavorful basic quiche. You may substitute a prepackaged pie crust.
Bake at 350 for 45 min or until set and slightly browned.