| 1. |
Sieve the flour and salt together.
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| 2. |
Cut the margarine with a knife. Rub into the flour with finger - tips.
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| 3. |
Gradually and enough ice - cold water ( approx. 2 to 3 tablespoon ) to make the dough into a rolling consistency.
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| 4. |
Lightly flour the rolling pin and the pastry board.
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| 5. |
Roll the pasrty to required thickness and shape, lifting and turning to keep it light.
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| 6. |
As a general rule, pastry should be baked in a hot oven at 450 F., but exact baking times and temperatures are given in individual recipes.
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