Basic shortcrust pastry

Lulu's tips for the perfect shortcrust pastry:

• To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. If other dry ingredients are included in the recipe, add them at the same time as the salt.
• I always make sure the butter is properly chilled before I start, and try to handle the dough as little as possible – this helps to create a crisp and flaky pastry. If your kitchen is particularly warm, you can even chill your flour for a few minutes beforehand.
• When adding the liquid, I begin with just one tablespoon and add more only if needed. Too much liquid can make the pastry tough, so I stop as soon as the dough comes together.
• This pastry works just as well for sweet and savoury bakes. For sweet tarts, I sometimes add a little caster sugar or a pinch of vanilla, while a few herbs or a little grated Parmesan are lovely additions for savoury pies and quiches.

Mastered shortcrust pastry? Now check out our recipe for homemade filo pastry.