How to make shortcrust pastry

Sift the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor

If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. It’s important to pulse the dough rather than continuously run the motor so you don’t overwork the pastry

If using your hands, use a knife or pastry blender to lightly cut the butter into the pastry, then use your fingertips to 'rub in' the butter. This essentially means smushing the cubes of butter, then mixing them back in with the flour, and repeating until they break down into smaller and smaller pieces. Eventually the whole mixture will resemble breadcrumbs

Add a tablespoon of ice cold water to the food processor and lightly pulse. Repeat this until a dough just starts to come together into a ball. If using your hands, drizzle a tablespoon of cold water over the mix and then cut it into the mixture with a pastry blender or knife. Press the crumbs of the shortcrust pastry together into a ball – if they won’t stick together add a tiny bit more water, and then try again. Do not add too much water during this process – extra liquid will make the pastry easier to work with, but will result in hard, tough pastry

Turn the ball of dough out from the food processor or bowl onto a work surface. Bring the dough together and knead lightly to form a slightly smoother dough. Use your hands to squeeze the pastry together and roughly shape into a small, thick disc. Don't over-knead the pastry, as this encourages the development of gluten, giving the pastry a hard texture

Wrap the pastry and refrigerate for at least 30 minutes before using to allow the pastry to rest – this causes the gluten to relax, which helps to stop shrinkage when cooking. The pastry can now be kept in the fridge for up to a week. Fresh pastry also freezes well, and can be safely defrosted at room temperature overnight. When the pastry is slightly cooler than room temperature, it is ready to roll

Be sure to lightly flour your work surface and rolling pin before working with the pastry. You can also roll it out between two sheets of greaseproof paper