3 Ingredient Quiche Crust

Ingredients

For this recipe you'll need:  flour, butter, and water. That's it!

Make the Batter

Place the flour and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly adding the iced water until a smooth dough forms. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for at least 30 minutes.

Ready to Bake? 

When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick. To blind bake the pastry, press the dough into a quiche, tart or pie tin and use a fork to gently prick across the base.

Bake!

Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads. Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven. Remove the weights and baking paper, turn the temperature down to 160 degrees celsius (fan-forced) and bake for a further 15 minutes or until golden.

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