Shortcrust pastry

Makes enough for 1 x 24cm pie dish (top and bottom) or 2 pie bases or 24 jam tarts


150g butter
225g plain flour
pinch of salt
1 whole egg
25ml water


  1. Rub the butter into the flour and salt, until the mixture resembles breadcrumbs.
  2. Add the egg and water and mix to form a smooth dough. It may seem quite sticky but wrap in cling film and refrigerate for a few hours. It should then be fairly easy to roll out.
  3. Sprinkle flour onto a clean work surface and roll out the pastry to the size and shape required for your dish.