Sweet Shortcrust Pastry


  • 250 g (8 oz) plain flour
  • 125 g (4 oz) unsalted butter, chilled and diced
  • pinch of salt
  • 50 g (2 oz) caster sugar
  • 1 small free-range egg, lightly beaten
  • iced water


Rub the flour and butter together until well combined and crumbly, but do not overwork. Stir in the salt and sugar, and then the egg and enough iced water to bind. Wrap and cool in the refrigerator for 20 minutes before using.

To Bake Blind

Roll out the pastry, and line a greased tart tin 20-25 cm (8-10 inches) in diameter. Prick the pastry all over, line with greaseproof paper, weight down with ceramic baking beans (dried beans will do, and can be stored and re-used for the same purpose), and bake blind for 8 to 10 minutes in a preheated oven at 200°C/400°F/gas mark 6.

Remove from the oven, take out the beans and paper, and let the pastry case cool.