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About the Recipe
Ingredients
Ingredients:
250g (2 cups) plain flour (all-purpose flour)
125g (1/2 cup) cold unsalted butter, cubed
1/4 tsp salt (optional, skip if using salted butter)
2–4 tbsp cold water
Preparation
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.