shortcrust pastry

225g plain flour

100g salted butter

 Sift the flour into a large bowl, and grate in the butter .Flick together with a knife and add 2-3 tbsp water and mix to a firm dough. Wrap in cling film and chill while preparing the filling

Tips:

Make sure your butter is straight from the frige or freeser and wrap with foil to prevent melting while handling( don’t grate the foil that would be disgusting)