Shortcrust Pastry

• Sieve the flour and salt into a large bowl. Cut up you butter into 1x1x1cm squares and rub into the flour, until the mixture resembles bread crumbs.
• Using a fork stir the flour mixture while adding the iced water.
• Bring the mixture together adding a little more water if necessary.
• Knead lightly to make a smooth dough. Cover tightly with plastic wrap and rest in the fridge for 30 minutes. This pastry can be successfully frozen for up to 3 months.

Baking blind:

• Baking blind is done to create a cooked, crisp base for a pie or tart.
• When you are ready to use the pastry, roll it out on a lightly floured surface or between two pieces of plastic.
• Line your pie dish or quiche pan (if using a quiche pan place it on baking tray for easier handling) with the pastry, using a small ball of pastry to push it into the corners and patching up any holes with extra dough. Allow the pastry to come up slightly higher than the side if the dish as it may shrink back.
• Place a piece of foil over the pastry and fill the cavity with baking beans or rice to keep the pastry pushed down flat. Bake this for 10-50 minutes in a hot oven (200°C). Remove the pie dish from the oven and remove the foil and baking beans.
• The pastry should be a light golden colour. If it appears to have some raw bits return it to the oven for a further 5 minutes without the foil and beans. Remove once more from the oven and set aside.