Place flour in a large bowl, add salt and nutmeg, mix.

Cut cold margarine into the flour.

Rub in the margarine into the flour with your fingers, fork, knife or pastry cutter, until the mixture resembles large bread crumbs with some flecks or small chunks of margarine still visible.

Add half of the cold water and stir the flour around, it will still be dry.

Add more water a little at a time stir and mix after each addition until you get the desired texture.

To check, press some dough between your fingers, if it sticks together, there is enough water. It should not be sticky, stretchy or wet.

Push, press and pat dough together to form a smooth ball.

Place flour in the processor bowl, salt and nutmeg and mix.

Cut cold margarine into the flour.

Pulse a few times, not more than 1 minute total until the margarine pieces are broken down into tiny bits and the mixture resembles breadcrumbs with some larger flecks or small chunks of margarine still visible.

Start adding ice-cold water a little at a time.

Check if water is enough by pressing some dough between your fingers, if it sticks together, there is enough water.

Scrape the bowl and blades, give it a few more pulses and dump the crumbly dough onto a table.

Press and push together until you get a smooth dough.

Flatten dough to form a disc and put in a plastic wrap, this helps it chill faster. Put in the refrigerator to chill for one hour or more.

Allow dough to warm up a bit before rolling.

Roll in one direction a couple of times then lift it up and rotate a quarter turn and roll. Keep rolling and rotating till you get your desired thickness.

Be patient and take your time.

If the dough is getting sticky, lift it up, sprinkle flour on the countertop, the rolling pin and lightly on top of the dough.