Shortcrust pastry
Homemade shortcrust pastry is definitely worth the extra effort if you have the time. The key to good pastry is to use cold butter and water, and to have cold hands!
It's also really important to chill the pastry once it's made, ideally for an hour, and again for 30 minutes once it's been rolled.
125g butter
250g plain flour
1 teaspoon of salt
3-6 tablespoons of ice cold water
- Sieve the flour and salt into a large bowl.
- Take the butter from the fridge and cut it into small dice and then add to the flour.
- With cold hands (run them under the cold tap if they are warm!) rub the flour and butter together between your fingers. As you are rubbing the flour and butter together, lift your hands up so the 'crumbs' fall into the bowl.
- Now add 2 tablespoons of ice cold water to the mix and bring the pastry dough together, adding more water as required. Be careful not to add too much water, as this will make the pastry hard.
- Once the pastry dough has come together, shape into a ball and then flatten slightly. Cover in clingfilm and place in the fridge for 30-60 minutes.
