Short crust pastry is a commonly used pastry for tarts and pies and if made correctly it is buttery and crisp. it can be used plain or flavoured and can be used in free form pastries or easy rolled and pressed into tart tins, it is very quick to make and uses everyday ingredients so is therefore an essential recipe for any baker.
200g plain flour
100g Unsalted cubed butter
3-4 tbsp cold water
In a large bowl sift the flour then add the cubed butter and working quite quickly so that the butter does not melt rub the butter into the flour until it resembles fine bread crumbs.
Knead in the water until just incorporated adding the water 1 tbsp at a time. Avoid kneading to much other wise the pastry will not be crisp.
Rap the dough tightly in cling film and place in the refrigerator for 30 minutes or until needed. Leave out for 10 minutes before use if its been in the refrigerator for more than 1 hour.