Shortcrust pastry

INGREDIENTS

300g plain flour

150g chilled butter, cubed plus melted butter, for greasing

METHOD

Lightly grease six 1 cup individual pie tins or one 4 cm deep, 28 cm × 25 cm pie dish with melted butter. Refrigerate.

Place the flour and butter in a food processor and pulse, until the mixture resembles fine crumbs. Gradually add 1/3 cup chilled water, pulsing to incorporate: the mix will look dry and crumbly. Turn onto a clean work surface, gently knead and shape into a disc. Do not overwork. Wrap in plastic wrap and refrigerate for 30 minutes. Alternatively, to make the dough by hand, rub the butter into the flour in a medium-sized bowl and mix in the water.

For individual pies, divide the pastry into six equal portions and roll each out between two sheets of baking paper, to about 3 mm thick. For a large pie, roll out the entire pastry disc to a circle just larger than the pie dish. You should have a little pastry left over. Line the cold tins or dish with pastry and trim the excess. Refrigerate for 20 minutes.

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