Easy Shortcrust Pastry

Method

1. Soften butter for about 1/2 hour before starting. Sift flour and salt into a large bowl, add butter and lightly rub mixture to combine.
2. Make a well in the centre and add water. Combine until you have a smooth dough. Press into a flat cake, cover and refrigerate for 20-30 minutes.
3. Roll out the pastry dusting with flour. Line pie dish, pressing dough into the edges. Trim slightly beyond the edge of the dish to allow for shrinkage. Chill for 20 minutes.
4. Fill the bottom of the pastry with lightly scrunched foil or baking paper and fill with rice or pastry weights.
5. Bake at 200°C for 15 minutes, then remove weights and bake for a further 5 minutes.

Makes 1 quantity of dough for a large dish. I usually just use salted butter. For a sweet crust, add a tablespoon of caster sugar.

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