A really easy way of making buttery shortcrust pastry. The pastry is freezer friendly, simply wrap in cling film and freeze and thaw in the refrigerator when needed.
If it is a sweet pie you could sprinkle a little sugar on top, but when cooking watch that the sugar does not burn.
This is the best shortcrust pastry recipe I've tried - works every time, without pre-chilling or pre-baking! - 13 Feb 2013
Came together easily, was super-quick to make and easy-peasy to roll out. Loved the quiche I used it for - thanks for a great recipe! Made jam tarts with the leftovers and they were good too! - 24 Jan 2012
Super easy, and very tasty! thank you for the recipe. - 05 Feb 2013