Shortcrust pastry

Babiche Martens

Biting into a piping hot pie wouldn't be complete without tasting the gooey filling oozing from a solid and crispy crust. Makes enough for 4 individual pies

Ingredients

2 cups	Flour
½ tsp	Salt
¼ cup	Water, approximately, cold
125 g	Butter, cold, cubed

Directions

1. Sift the flour and salt together on a workbench. Using your fingertips, lightly rub the butter into the flour until it resembles breadcrumbs.
2. Make a well in the centre then pour in a little water at a time while gently mixing to make a dough.
3. Wrap in plastic wrap and refrigerate for 30 minutes. Remove from the fridge and dust with flour before rolling.