A plain, well-behaved, all-purpose shortcrust pastry. Any unused pastry can be frozen until needed.
Put the flour, salt and sugar in a processor or mixer with the cold butter. Process until it resembles fine breadcrumbs. Gradually add the water to form a firm dough. Gather up into a ball, wrap in clingfilm and rest for at least 30 minutes in the fridge before using.
If you don’t have a processor, make sure that all the ingredients are well chilled. Rub the fat into the flour, salt and sugar as quickly as possible. Add enough water to form a firm dough.
© 1990 Joyce Molyneux. All rights reserved.