Shortcrust Pastry

This pastry can be used for both sweet and savoury pies and flans.

Ingredients:
200g plain flour
2ml fine sea salt
100g cold unsalted butter, cut into small cubes
50-60ml ice-cold water

Method:
Put the flour and salt in a food processor. Add the butter and whiz for 10 seconds, or until the mixture resembles course bread crumbs. Tip into a bowl. Add about 40-50 ml of ice-cold water and mix with a knife until the dough just comes together. If it seems too dry, add a little more water, but don't allow it to become too wet.
Lightly knead the dough into a smooth ball,wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.