SHORTCRUST PASTRY

Ingredients (makes 450g)

  • 250g plain flour
  • 125g salted butter, in 1cm cubes
  • 1 egg
  • Cold water 

Method

Place the flour and butter into a bowl, and swiftly but gently rub the butter into the flour until the mixture resembles fine crumbs.

Beat the egg in a cup, then add to the flour along with a teaspoon of cold water. Using your hands, gently clump the mixture together. If necessary, add more water, a teaspoon at a time, until the mixture comes together well, then gently knead it, though only for a second.

Wrap in baking paper and chill in the fridge for at least 30 minutes before using.

TIPIf you have a food processor, simply put the flour and butter in that with a blade attachment, and blitz. Add the egg and a little water and blitz, adding more water a teaspoon at a time if necessary, until the dough comes together into a ball. Remove and knead and continue as above.