Preparation time: 15 minutes

Makes a tender, flaky crust for pies, tarts, quiches, pâtés or tourtière

 Making the pastry

1. Pour the flour into a bowl or onto a work surface;
2. cut the fat into the flour using two knives until the fat is in pea-sized pieces;
3. gradually add in the water, mixing with a fork;
4. press the mixture into two balls (it will have a grainy texture);
5. roll each ball out on a lightly-floured surface using a rolling pin;
6. line a pie plate or tart pan with the pastry, letting the pastry extend slightly over the edge of the plate - keeping in mind that the bottom crust should be larger than the top.

Baked Single Crust

1. For fruit tarts, line a pie plate with pastry;
2. flute the edge of the pastry; throw in a handful of dried beans so the pastry will not bubble up;
3. bake at 180°C (350° F) about 10 minutes or until golden;
4. remove from the oven; let cool; fill.

Unbaked Single Crust

1. For custard or lemon pies, sugar pie, etc. proceed according to steps 1 and 2 above;
2. if your filling is fairly liquid, brush the inside of the pastry with a beaten egg yolk to "waterproof" it;
3. let it dry in the oven for 30-60 seconds; fill; bake according to the recipe

Double Crust

1. Proceed as for a single crust pie;
2. fill; top with the second layer of pastry;
3. pinch the edges to seal the two crusts together;
4. make a small hole or 2-3 gashes in the centre to allow the steam to escape;
5. bake according to the recipe

Dessert Crust

1. Add approximately 40 g sugar for each 200 g flour
2. MS suggestion: depending on the filling, you can also add 3 or 4 spoonfuls of finely ground almonds and a couple drops of pure vanilla extract to the pastry.