Basic all-butter shortcrust pastry recipe for pies and quiches.
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Cooling Time: 30 Minutes
125g plain flour
50g chilled butter, diced
1 tablespoon iced water
Sift the flour into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Add the water gradually and mix to a firm dough, weighing 175g.
Chill for 30 minutes and then use as required.