Quiche Crust (Shortcrust Pastry)

Step 1: Put the flour, salt and butter in a food processor.

Step 2: Pulse 10 times, or until the mixture looks like breadcrumbs.

Step 3: With the motor running on low, pour 2.5 tablespoons of water into the tube feeder.

Step 4: Turn the processor to high and blitz for 30 seconds, or until the dough forms a ball. It will first look like breadcrumbs, then become a soft dough; a few loose bits are fine. If it has not started coming together at 20 seconds, add another 1/2 tablespoon of water. Do not blitz for longer than 30 seconds.

Step 5: Form the dough into a disc and wrap it. Press any loose crumbly bits into the dough, then refrigerate for 1–3 hours.

Step 6: Preheat the oven to 200°C/390°F for a conventional oven, or 180°C/350°F for a fan-forced oven.

Step 7: Sprinkle the work surface with flour. Unwrap the dough and place it on the floured surface. Sprinkle the top with flour, then roll it into a 27 cm/11-inch round.

Step 8: Gently roll the pastry around the rolling pin.

Step 9: Unroll the pastry over a 23 cm/9-inch quiche pan or pie dish.

Step 10: Press the pastry into the edges of the pan, patching any areas that do not quite reach the top of the rim.

Step 11: Roll the rolling pin across the top of the pan to cut off the excess pastry.

Step 12: For an extra safety measure, refrigerate the pastry for 15 minutes.

Step 13: Lay a large piece of parchment paper over the pastry. Fill it with baking beads, or plenty of rice or dried beans, to weigh the pastry down.

Step 14: Bake for 20 minutes, then remove the pan from the oven.

Step 15: Turn the oven down to 180°C/350°F, or 160°C/320°F for a fan oven.

Step 16: Carefully use the excess parchment paper to remove the hot baking beads, rice or beans. Return the pastry to the oven for 10 minutes, or until the base is light golden.

Step 17: Remove the pastry from the oven and fill it with your chosen quiche filling, such as Quiche Lorraine, salmon quiche or Italian sausage quiche.

Step 18: The pastry will not be completely cooked yet; it finishes cooking with the filling. It is baked enough at this stage to help keep the crust from becoming soggy.