- 150g plain flour
- a pinch of salt
- 75g butter
- 2 tbsp cold water
- Mix the flour and salt in a mixing bowl.
- Cut up the butter into small pieces and add to the flour in the bowl.
- Rub the butter into the flour until the mixture resembles breadcrumbs in texture (and no lumps of butter remain). To rub the butter in pick up bits of the mixture and simply rub it between your finger tips with your thumb, letting bits fall back into the bowl.
- Once the butter is all rubbed in, add the tbsp of water and kneed with your hands until it forms a neat ball of dough.
- Use as directed in a recipe requiring shortcrust pastry.
Makes about 225g of shortcrust pastry, which is enough to make a reasonable size flan, but not quite enough to make a pie with lid.