Shortcrust Pastry


  • 250 g (8 oz) plain flour
  • 1 scant teaspoon salt
  • 125 g (4 oz) unsalted butter, chilled and diced
  • approx. 6 tablespoons chilled water


Sift the flour and salt together in a bowl. Cut in the butter and then, with your fingertips, rub the mixture lightly together, lifting it to incorporate plenty of air, until it resembles breadcrumbs. With a palette knife mix in enough water to bind the mixture to a dough. Work it into a ball. Cover and chill the pastry for 30 minutes. Flour the worktop and lightly roll out the pastry as required.