Plain Pastry
Ingredients:
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Method:
- Sift the cake flour and salt together twice.
- Using your fingertips or pastry cutter, blend in the grated butter until evenly mixed and the pieces are no larger than peas.
- Add iced water and mix with a fork. Push the pastry aside so that the water can come into contact with the remaining dry ingredients
- Press the pastry together lightly (handle as little as possible) and wrap in cling film. Leave overnight in the refrigerator.
- Cut off the amount required, roll out on a floured surface until 3mm thick and use for tarts and pies.