SHORTCRUST PASTRY |
Ingredients
125g (4oz) Plain flour, sieved
Pinch of salt
55g (2oz) butter, cubed
30-40ml (2-3tbsp) cold water
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Method
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in cling film and chill for 10-15 minutes before using.
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