Shortcrust pastry

Prepare the flour and butter:

• In a large mixing bowl, sift the flour and salt.

• Add the cold cubed butter.

• Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse in a food processor.

Bring the dough together:

• Add cold water, one tablespoon at a time, mixing gently with a knife or fork until the dough just starts to come together.

• You may not need all the water — stop as soon as it forms a soft, non-sticky dough.

Rest the dough:

• Turn the dough out onto a lightly floured surface and knead briefly to bring it into a smooth ball.

• Flatten into a disc, wrap in cling film (plastic wrap), and refrigerate for at least 30 minutes before rolling.

Use the pastry:

• Roll out on a lightly floured surface to about 3mm thickness.

• Line a pie dish or tart tin, prick the base with a fork, and chill again for 10 minutes before baking.

Blind bake (if needed):

• Preheat the oven to 190°C (375°F).

• Line the pastry with baking paper and fill with baking weights or dried beans.

• Bake for 15 minutes, then remove the weights and bake for another 5–10 minutes until golden and cooked through.