Shortcrust Pastry for Pies

Ingredients

• ·      225 gms (8 oz) plain flour
• ·      125 gms (4 oz) butter (cut into cubes and keep in the freezer for a 15- 30 minutes)
• ·      A pinch of salt.

Option: 1

For the pastry: Sift the flour and salt into a bowl, add butter and mix lightly.

Using finger tips or pastry blender, rub or blend the butter into the flour until the mixture resembles fine bread crumbs. Sprinkle some 3-4 tbsp. cold water evenly over the surface and blend till the mixture begins to stick together.

If the dough seems dry, add little water. Collect the dough together to form a ball. Knead on a lightly floured surface for few seconds to form smooth, firm dough. Do not overwork. Wrap in a Clingfilm and leave to rest in the fridge for 30 minutes before rolling.

Option: 2 (my way)

You can add flour, salt and butter to a blender and blend slowly. Add 3-4 tbsp. water and gain blend it. Stop and pulse. Do like that 5-6 times until you get crumbly texture. Sprinkle some flour and roll into a ball. Wrap it in a cling film and keep in the fridge for 30 minutes.

Roll the dough into the prepared pie plate and use as required.