A simple shortcrust pastry, perfect for tarts & quiches.
225g plain flour
100g unsalted butter
Putting it all Together
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill before rolling out once needed.