Shortcrust Pastry

Serves

approx 500g

Ingredients

350g Plain Flour
175g Unsalted Butter (or use half butter, half white vegetable fat)
1 teaspoon Salt
2 teaspoons Distilled Vinegar (optional)
70-75ml Ice Cold Water

Directions

1.	Put the flour and salt into a large bowl then add the cold butter cubes
2.	Using your fingertips or a pastry cutter, rub the flour and butter together until it resembles breadcrumbs, working as quickly as possible
3.	Add the vinegar (if using) and half of the water and mix together
4.	Gradually add more water, a tablespoon at a time just until the dough comes together
5.	Wrap the dough in cling film and chill for 15-30 minutes until firm, then it is ready to use

Note

This should make approx 500g of pastry which is enough to line and top a 9"/23cm pie tin.

Pastry freezes very well, so feel free to make double the quantity, then you have some ready the next time you want to make a pie. Alternatively, you could freeze the pie once filled, then bake once thawed and enjoy fresh from the oven.

This recipe is easy to increase or decrease, depending on your requirements, just remember to keep the fat to be 50% of the flour.

You can't taste the vinegar but it makes for a more tender crust.

Shortcrust Pastry