Base Shortcrust Pastry Recipe
PASTRY
1⅓ cups plain flour
½ teaspoon sea salt
110 grams butter, chopped
2-3 tablespoons milk or water
PASTRY: Put the flour, salt and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Add the milk and pulse until the pastry starts to form big clumps.
Tip out onto a lightly floured bench and press together into a flattish disk. Cover in plastic wrap and chill for 15 minutes.
Roll out on a lightly floured bench a little larger than the tin. Press into the tin, patch and trim then pop in the fridge or freezer to chill until firm.
Preheat the oven to 180°C fan bake.
Fully line the tin with baking paper and fill
