Calling all kitchen goddesses - please help me overcome my fear of pastry...

[shazredredrobinbobbobbobbing]

I have decided to make a quiche, but I need any top tips and handy hints for pastry.

I know the basic recipe - half fat to flour. Do I use an egg to bind it? Do I have to do the blind baking thingy?

Help!

use as little water as you can (will shrink) so use half fat to flour and a teensy bit of water

keep everything cold

let it rest after you have lined the pan for half an hour

bake it blind (use rice or lentils and greaseproof if you have no baking beans)

Thanks Eni - is any particular fat better? I have stork in the fridge, or some butter.

Only use your finger tips to make it to look like bread crumbs. As the breadcrimbs become finer lift them as high as possible above the bowl this will help incorporate air.
Use a buttler knife to mix the water. Add water a little at a time.
HTH

quiche in oven now...pastry looked ok!