Shortcrust Pastry Recipe
- 6 oz (175g) all-purpose flour
- Pinch of salt
- 3 oz (85g) chilled, diced butter or margarine
- 2 tbsp iced water
- Sift 6 oz (175g) all-purpose flour and a pinch of salt into a large bowl. Add 3 oz (85g) chilled, diced butter or margarine. Lightly stir the butter to coat in the flour.
- Quickly and lightly rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle in 2 tbsp iced water. Stir genty to mix.
- Use your fingertips to gather the pastry and roll int around to form a ball, handling it as little as possible. Wrap the pastry ball in plastic wrap and chill for at least 30 minutes before using.
