Ingredients

• 13oz – 370g, approx 3 cups all purpose plain flour (or pastry flour)
• 1 good pinch of salt
• 7oz -200g butter, chilled and cubed.
• 2 large eggs
• 3-4 tbsp cold water

Steps

• Step 1

  For the pastry, using a food processor (it’s best to first refrigerate the bowl and blade 15 minutes), add all the ingredients, flour salt, eggs, butter and water.   Blitz or pulse a few seconds until creates a nice medium coarse sandy crumb.  If the mixture is too dry, then add a tablespoon of water.  To test, clump a bit together and if it sticks, then it’s fine.  If it falls apart, add another tbsp of water. This can vary depending on your egg size and flour freshness.

• Step 2

  Pour contents on your work bench, shape into a ball, then flatten it into a disk, wrap in cling wrap and refrigerate 60-90 minutes.

• Step 3

  Once the pastry has rested, take out from fridge, remove cling film, place on your work bench to rest 10 minutes at room temperature.  To flatten apply pressure with the rolling pin without rolling to flatten.  Spin pastry around and repeat.  Now roll it flat from the inside out.  I always prefer to have a thinner crust on the bottom so it cooks through.  But don’t make it too thin either.

• Step 4

  Once flattened, wrap it around your rolling pin by rolling, and roll out again on top of your greased cake pan.  Don’t push it in but lower it in by lifting the sides and easing it into the corners.  Push it firmly then trim using a knife or if you have a sharp edged tart pan, simply roll the rolling pin over the top.

• Step 5

  Once your cake pan has been lined with the pastry, cover with cling film and leave to rest one hour or more before baking.  This will minimize shrinkage.

Little Tips

You can also freeze any leftovers for future use.

If making a pie, roll out and measure both the base and the top layer of your pastry at once so you don't fall short.