Shortcrust Pastry

• 175 g (6 oz) unsalted butter, chopped
• 240 g (8½

Rub the butter into the flour until a crumble effect is achieved. Add the water and fold in very lightly until the pastry is only just beginning to form and bind. Press the pastry between two sheets of clingfilm. The pastry will have a marbled look; this indicates just how short the pastry is going to be. Leave the pastry to rest for 20 minutes before rolling and using.