Quiche Pastry (using margarine)

Ingredients

125 grams soft table margarine
1 tablespoon water
225 grams plain flour, sifted

Directions

Using a pastry blender or a fork, mash the margarine together with the water and 2 tablespoons of flour to get a paste. Then, blend in the rest of the flour a little at a time until you have a smooth ball of dough.

Arrange it into a disc shape, wrap it in plastic wrap, and refrigerate it for at least 1 hour. (Or you can freeze it at this point.) When well-chilled, roll out the dough and use as needed.

Recommended:
Arrange in your baking tin, poke holes in the dough with a fork and blind bake in an oven preheated to 180C for 20 – 25 minutes first. Then add your filling and bake again as specified in your recipe.

My Notes

One batch of this fits in my round silicone pans, so I’d need to double it to fit in my 30cm/12inch cast iron frying pan. I blind baked it for 25min, then added my quiche filling and baked again for 25 min.