About this recipe:This pastry, made in the food processor, could not be simpler. The step-by-step photos make it easier than ever. You can use it for all your savoury tarts, and double the recipe to make a lid as well for your favourite pies.
Makes: 1 (23cm) pastry case
100g salted butter, cubed and softened
200g plain flour or wholemeal flour
3 tablespoons cold water
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Method Prep:30min › Extra time:1hr chilling › Ready in:1hr30min
Place the flour and butter in a food processor.
Pulse the processor a few times for just 2 to 3 seconds each. In between each pulse, add a little of the water.
It will first resemble coarse breadcrumbs, but will then begin to come together.
Lay a sheet of cling film on your work surface, and tip the mixture on top.
Form the pastry into a ball and wrap in cling film.
Chill for one hour (30 minutes minimum). Flatten the pastry and roll out with a rolling pin, turning frequently, a quarter turn each time.
The pastry should be wider than your tin.
Transfer the dough to the tin. Press into the bottom of the tin and up the sides. To cut away the excess, simply pass the rolling pin along the edges of the tin.
Remove the excess pastry and form into a ball. Wrap in cling film and place in the fridge or freezer for later use.
Prick the bottom of the pastry with a fork. It is now ready to use in your recipe, or blind bake it for 10 to 20 minutes at 180 C / Gas 4.