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1. Put the sifted flours and salt in the bowl of a food processor and pulse briefly just to mix.

2. Cut the cold shortening and butter into about ½-inch pieces and drop into the flour. Pulse briefly until the texture has both large and small flakes. Pour the water over the mixture and pulse briefly just until almost mixed. Transfer the dough to a sheet of wax paper and push the dough out in all directions with the heel of your hand just until all of the fat has been incorporated. Cut in half and form into 2 flat disks. Wrap each in plastic wrap and refrigerate at least 1 hour. (The dough can be made 24 hours in advance.)

3. Heat oven to 400 degrees. Lightly spray two 9- or 10-inch quiche dishes with cooking spray and set aside. If the dough has chilled overnight, remove from the refrigerator about 30 to 60 minutes before rolling. Roll the dough between sheets of lightly floured plastic wrap to a ¼-inch thickness. Remove the top sheet of plastic and flip the dough over into the pans, pressing lightly into the sides. Remove the second sheet of plastic. Trim the excess dough; the edge can be crimped if desired. Refrigerate 30 minutes.

4. Line each quiche dish with a piece of aluminum foil. Spread a thin layer of pastry weights in the bottom of the pan. Stagger the dishes on oven racks and bake 15 minutes; rotate the dishes after 7 minutes. Remove pans from the oven and let rest 2 minutes. (This will firm up the dough so the aluminum foil can be lifted without tearing the crust.) Gently lift the foil and weights out of the pans. Reduce oven temperature to 375 degrees. Place pans back in the oven and continue baking 10 minutes, rotating the dishes after 5 minutes. Cool on racks.

Note: The crusts can be baked the day before using. Cover with aluminum foil when cooled.

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