How to Make Shortcrust Pastry

Directions

• Place the flour and salt in a food processor.
• Add the butter and process for 10 seconds or until the mixture looks like breadcrumbs.
• Transfer the mix to a bowl and add the iced water little by little mixing with a blunt edged knife until the dough just comes together (don’t over process).
• Lightly knead the dough into a smooth ball.
• Cover in plastic wrap and refrigerate for 30 minutes to rest – then roll out and use as required.
• To Blind Bake:
• Roll out pastry to fit your pie dish and lay it down carefully and trim as required.
• Grab a piece of baking paper and totally cover the pastry, getting right down into the corners.
• Fill the pie dish with uncooked rice and bake for about 20 minutes at 180 degrees.
• Take pastry out of the oven and remove the rice and baking paper, brush some egg yolk on the pastry to give it a lovely finish and pop back in to finish browning – about 5 minutes.
• Store the rice for use next time (don’t eat it).