Shortcrust Pastry

Ingredients

• 1 part (example: 50 g) Butter
• 4 parts (example: 200 g) Plain flour
• pinch Salt
• 2-3 tablespoons (as needed) Ice water

Steps

1. Cut the cold butter into small cubes. In a large bowl, combine the flour and salt.
2. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs with some larger pea-sized lumps. These lumps create flakiness.
3. Make a well in the centre and add 2 tablespoons of ice water. Mix with a knife or your hands until the dough just starts to come together. Add more water a teaspoon at a time if needed, but avoid making the dough too wet.
4. Turn the dough out onto a lightly floured surface and gently press it into a flat disc. Do not over-knead — handle it as little as possible to keep it tender.
5. Wrap the disc tightly in cling film or beeswax wrap and refrigerate for at least 30 minutes (or up to 2 days). This chilling step firms up the butter and relaxes the gluten.
6. When ready to use, remove the dough from the fridge and let it sit for 5-10 minutes to soften slightly. Roll out on a floured surface to your desired thickness (usually about 3-4 mm).
7. Use the rolled pastry to line your pie dish or tart tin, trimming any excess. Prick the base with a fork if blind baking.