I use it for tarts and quiches, as well. But you could use any recipe. My mother used one that had an egg and a teaspoon of vinegar which also made a very tasty crust. It also used only shortening, but we've pretty much moved away from hydrogenated oils. Butter makes a tasty dough.
Shortening makes an especially flaky dough.
A combination is always good. This is essential. Cut the fat in quickly, either with two knives, a pastry cutter or by pulsing in a food processor or blender. Your mixture should resemble coarse meal. It should still look dry.