Shortcrust Pastry Dough

In a large mixing bowl, sift together the flour and salt.

Add the butter and cut into flour until the mixture resembles fine bread crumbs.

(Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).

Mix in enough cold water to hold mixture together.

Form into a ball.

Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.

Assembly: Preheat the oven to 350 degrees.

Spray a baking sheet, muffin tray, etc.

with nonstick cooking spray or grease with shortening.

Remove pastry from refrigerator.

Lightly sprinkle work surface with flour.

Roll out pastry to about 1/8-inch thickness.

Cut into circles, squares, or any shape and size that you like.

Use any filling that you want.

To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.

If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.

Place on prepared baking sheet, muffin tray, etc.

and bake for 50 minutes or until golden brown on top.

Pastry freezes extremely well.