August 14, 2015
shortcrust pastry
225g plain flour
100g butter, diced
pinch salt
Method
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
Once chilled, roll out to required thickness.
