Makes: 1 batch
Prep Time: 10 mins plus chilling
Cook time: 0 min
Things you need:
250g plain unbleached flour AP
125g butter, chilled, small dice butter.
30ml ice cold water
1 egg beaten
3g salt
Steps:
Beat egg with water and set aside in fridge to stay cold
Sift flour into a bowl with salt. Add butter
Use your fingertips to gently rub the butter and flour together, until the mixture resembles breadcrumbs.
Make a well in the center of the bowl and add your chilled egg and water mixture. Work this through with a round knife until it just comes together.
Tip out onto a lightly floured surface and gently need. Don’t overwork this as you don’t want the gluten to form strong bonds.
Flatten your dough into a disc and wrap tightly in cling film and chill for an hour or until needed.
Tips:
You can make this in a food processor or stand mixture also (paddle attachment). In this case you would add the flour, salt and butter together and pulse until it's an even sandy texture. Then add the liquids and pulse once or twice and bring it together like above. This gives you a different pastry with a more even texture and less flaky than the hand method. So it all depends on what filling you are going to put into your pies and tarts.
Keep 3-4 days in the fridge or 1 month in the freezer.
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