Preparation:

 

​Mix the flour and salt.

If you prefer the butter, add it to 1/4 of the warm water to melt it and add the mixture to the flour.

If you prefer the margarine, mix 1/4 of the warm water to the flour and then add the margarine.

​Knead with a wood spatul while softly add the water until your dough has the right consistency. (I used to add all the water and add some more flour if it is too sticky). 

When the dough is smooth sprinkle some flour and let it 1h in the fridge (I skip this once in the hurry and it worked well too!!!) 

​Tank the quantity needed to bake mqny kind of quiches, tarts.... and rolling out on a floured surface. 

This dough doesn't need to be bake alone first, garnish it and then bake it!

 

   You can keep the remaining (these quantities are for about 2 quiches/tarts... and even a little bit more) on a airtight container.