Classic All-Butter Shortcrust Pastry

**Prepare the Dry Ingredients:** Begin by sifting the plain flour into a large mixing bowl. Add a pinch of salt and give it a good stir with your fingertips to combine. This ensures even distribution and a lovely flavour.

**Add the Butter:** Now, add the very cold, cubed butter to the flour. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. The key here is to work quickly and lightly, to prevent the butter from melting too much – cold butter is essential for that wonderful flaky texture. You can also use a food processor for this step, pulsing briefly until just combined.

**Bring Together with Water:** Make a well in the centre of the breadcrumb mixture. Add 2 tablespoons of very cold water, a little at a time, mixing with a knife to bring the dough together. If it feels too dry, add the third tablespoon of water, a teaspoon at a time, until the dough just comes together. Be careful not to add too much water, as this can make the pastry tough.

**Form the Dough:** Once the dough has just come together, gently bring it into a ball using your hands. Avoid kneading it excessively, as overworking the dough develops the gluten, leading to a tough pastry.

**Chill the Dough:** Flatten the dough into a disc, wrap it tightly in cling film, and place it in the refrigerator for at least 30 minutes. This chilling period is crucial; it allows the gluten to relax, making the pastry easier to roll, and prevents shrinkage during baking.

**Roll Out (When Ready to Use):** Once chilled, lightly flour a clean work surface and your rolling pin. Roll out the pastry to your desired thickness, turning it frequently to prevent sticking. Use it immediately for your chosen sweet or savoury recipe.