Step 1

Place the flour and butter into a food processor and process it until it resembles fine breadcrumbs.

Step 2

Slowly adding the iced water until a smooth dough forms.

Step 3

Knead the dough into a ball on a lightly floured surface.

Step 4

Wrap in plastic wrap and place it into the fridge for at least 30 minutes.

Step 5

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.

Step 6

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.

Step 7

Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beads, you can use uncooked rice or lentils instead.

Step 8

Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.

Step 9

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.

Step 10

The pastry is now ready to be filled with your choice of tart, pie or quiche mixture and baked as per the recipe.

Step 11

Place the flour and butter into the Thermomix bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).

Step 12

Add the iced water and knead for 1 minute on interval speed.

Step 13

Knead the dough into a ball on a lightly floured surface.

Step 14

Wrap in plastic wrap and place it into the fridge for at least 30 minutes.

Step 15

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.

Step 16

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.

Step 17

Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beads, you can use uncooked rice or lentils instead.

Step 18

Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.

Step 19

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.

Step 20

The pastry is now ready to be filled with your choice of tart, pie or quiche mixture and baked as per the recipe.