Shortcrust Pastry

Rolled thinly, these quantities will make one covered 9 inch pie.
For a thicker pastry, make a double batch for a covered pie or one batch for a pie base only.

Ingredients:

• 8 oz flour
  
• 4 oz butter
  
• 1/4 tsp salt
  
• cold water to mix

Directions:

Crumble butter into flour using a fork or potato masher.


Add cold water, a few teaspoons at a time.
Mix water in immediately, using hands to incorporate the final bits of flour.
Pastry should be just wet enough to hold together in a ball.


Turn dough out onto a floured surface.
Roll out to desired shape and size.
Grease and flour pie plate.
Line pie plate with pastry.

For pies with unbaked fillings:

Line pastry with tin foil and fill with dried beans or other baking beads.
Bake blind 25 minutes at 450°F.
Fill as desired.
Bake as per recipe for filling.

For pies with baked fillings:

Partial baking blind may be required.
See individual recipes for instructions.