Shortcrust Pastry

Place flour, cold cubed butter and salt in a food processor.

Pulse the mixture a few times before setting speed to low for 30 seconds.

Turn the speed up to medium / high for 30 seconds to ensure the butter has been blitzed.

Check the mixture with a spoon to ensure there are no large chunks of butter.

Turn the processor to slow and slowly drizzle the cold water into the flower mixture.

The mixture may have seized and if not add a dash more water.

Once the mixture forms a dough ball remove from the processor and with the least amount of physical touch form a solid ball.

Place the dough ball onto a piece of baking paper and place another piece of baking paper over the top.

With a rolling pin flatten out to the desired size, don't flatten too thin as the dough will tear.

Remove the top piece of baking paper and at the edge of the dough roll onto the rolling pin to then roll out over your pie dish.

Gently pull the dough to ensure the dough reaches the edges of the tin.

Softly press against the walls of the tin, ensuring not to tear any holes in the dough.

Scrunch some baking paper and coat the inside of the pie and decant some baking beads in. no need to fill as long as there is some even wight at the base of the tray.

Place on the middle rack of a 200c pre-heated oven for 45 minutes, then remove from the oven. Remove the baking beads and baking paper, then return to the oven for further 15 minutes to crisp.

NOTE: If you are using a pie tin without perforations use a a fork to poke some holes. This will prevent any bubbling to occur.