shortcrust pastry

250g plain flour
150g cold butter, cubed
pinch of salt
1 free-range egg, beaten
1 or 2 tbsp cold water
(75g icing or caster sugar, if making sweet pastry)
(zest of a lemon, if making sweet pastry- optional)

Sift the flour and salt into the bowl of food processor and add the cold cubed butter (and sugar / lemon zest, if making a sweet pastry). Pulse the mixture together until it resembles fine breadcrumbs. (Life is too short to rub this together by hand).

Add half the egg yolk and water mix, then pulse it until the dough begins to come together. Add more egg a tablespoon at a time if required. Be careful not to make the dough too wet.

Tip onto a work surface, use your hands to gently press the dough into a disc. Wrap with clingfilm and rest in the refrigerator for at least 30 minutes.


To make this into sweet shortcrust pastry (pate a sucre) add the sugar and lemon zest