Makes one 20 cm / 8 in flan case (pie shell)
175 g plain (all-purpose)
A pinch of salt
75 g hard block margarine, diced
Cold water, to mix
Sift the flour and salt into a bowl. Add
the margarine and rub in with the fingertips until the mixture
resembles fine breadcrumbs. Mix with enough cold water to form a firm
dough. Knead gently on a lightly floured surface. Wrap the pastry
(paste) in clingfilm (plastic wrap) and chill for at least 15 minutes.
Roll out and use to line a 20 cm/8 in flan tin (pie pan) or a flan ring set on a baking (cookie) sheet.
Prick the base with a fork and fill with crumpled foil. Bake in a
preheated oven at 200°C/ 400°F/gas mark 6 for 10 minutes. Remove the
foil and bake for a further 5 minutes to dry out. Use as required.