Shortcrust Pastry

This sturdy pastry is straightforward to make and simple to use. The proportions are half fat to flour, with enough water added to bind the pastry together. If you want to turn this into a sweet pastry (that isn’t too sweet), add 4 tbsp of caster sugar.

Makes about 600g

INGREDIENTS

400g plain flour

A pinch of salt

200g butter, cut into small cubes

About 4 tbsp cold water

METHOD

Sift the flour into a bowl and add the salt. Add the cubes of butter and rub them into the flour with your fingertips until the mixture looks like breadcrumbs. Gradually stir in enough cold water to make a pliable but fairly firm dough. Knead lightly for 30 seconds or until smooth, then wrap in clingfilm and chill for at least 30 minutes before use.