Shortcrust pastry recipe
This recipe makes enough shortcrust pastry for one pie base in a 25-26cm dish. Just double the quantity if you need a top and a bottom. If you want a sweet pastry recipe, click here.
1 1/3 cups (200g) plain flour
125g chilled unsalted butter
1 tbsp cold water
Process the flour and butter in a food processor until it resembles a fine crumb. Add the egg, water and salt until it all only just comes together. Turn it out on to a clean bench, knead it a few times, shape into a disc and refrigerate for an hour before rolling out.
See the rest of the instructions for rolling/preparing the pastry here.