Basic Shortcrust Pastry

Ingredients

For the Shortcrust Pastry
• 250 grams plain flour (sifted)
• 125 grams unsalted butter (cold and cubed)
• half teaspoon salt (optional, for savoury dishes)
• 3 tablespoons cold water (may need slightly more or less)

Instructions

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the sifted plain flour and salt. Mix well with a wooden spoon to ensure even distribution.
2. 2. Add Butter: Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

   Try to work quickly to keep the butter cold, this is key for flaky pastry.

3. 3. Add Water: Gradually add the cold water, one tablespoon at a time. Mix gently with a wooden spoon or your hands until the dough just comes together. Be careful not to overmix the dough; it should still be slightly crumbly.

   If the dough is too dry, add a little more cold water, a teaspoon at a time.

4. 4. Shape Dough and Chill: Turn the dough out onto a lightly floured surface. Gently knead it a few times to combine. Shape it into a flat disc, wrap it with baking paper, and refrigerate for at least 30 minutes. This helps to relax the gluten and firm up the butter.

   Ensure the dough stays cool and handle it gently.

5. 5. Roll Out Dough: After chilling, remove the dough from the fridge. On a lightly floured surface, use a rolling pin to roll it out to about 3mm thick. Try to maintain an even round shape for the base of your pie.

   Use flour to prevent sticking but avoid using too much; it can affect the pastry's texture.

6. 6. Fit Into Pie Dish: Carefully lift the rolled dough and place it into your pie dish. Press it gently into the edges of the dish without stretching it. Cut off any excess pastry that hangs over the edges.

   Make sure not to stretch the pastry when fitting it into the dish, as it may shrink during baking.