Shortcrust Pastry

The default pastry for savoury pies, quiche and tarts.

Ingredients:

9oz plain flour
6oz butter
pinch of salt
1 egg
1 fl oz cold water

Method:

1. Dice the butter and place in a food processor with the flour and salt. Blitz until it resembles coarse breadcrumbs.

2. Add the egg and water and pulse to a smooth dough. Do not overmix or the cooked pastry will be as tough as old boots.

3. Wrap in clingfilm and chill for 1 hour before use.

This recipe will probably make more than you need but that's not a problem. Simply wrap the excess well in clingfilm and freeze. Defrost as needed.