Short Pastry

• 1 lb. (480 g.) plain flour
• 8 oz. (240

Mix the salt with the flour and aerate it lightly with the fingers. Then rub in the butter lightly with the tips of the fingers, and continue rubbing it in until the mixture looks like fine breadcrumbs and there is no dry flour left in the basin. Add cold water very gradually, until you have a fairly soft dough. The dough should be soft enough to roll easily, but it must not be at all sticky –