Sweet Shortcrust Pastry

Instructions

• 1 Add the flour and sugar to a large mixing bowl, rub in the butter with your fingers, until the mixture resembles fine breadcrumbs.
• 2 Make a well in the centre of the mixture and add the chilled water, bring the mixture together with your hands and knead very gently to form a smooth dough.
• 3 Cover in clingfilm and allow to rest in the refrigerator for about 30 minutes.
• 4 Dust your clean work surface, the chilled pastry and rolling pin with flour, before rolling. Roll out the dough to a thickness of approx. 3mm for tartlets and mince pies, or slightly thicker, approx. 5mm to cover a fruit pie.