The golden rule for making shortcrust pastry is to keep the ingredients, bowl and your hands as cool as possible. The easiest way to do this is by using a food processor!

Combine the flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

Add the egg yolk and chilled water and pulse again until the pastry just comes together.

Turn the pastry dough onto a lightly floured surface and bring together into a smooth ball. Handle the pastry as little as possible, otherwise the butter will start to soften and make the pastry greasy.

Cover with cling film and chill in the fridge for at least 30 minutes until needed – this resting time is essential to make it easier to roll out. If not properly wrapped, the pastry will dry out and crack when rolled.

Roll your pastry out on a well-floured, cool surface. To avoid sticking, you may also want to flour the rolling pin. Once it is smooth, even and approximately ½cm thick, carefully roll the pastry up over your rolling pin to easily place it over your pie or tart. Chill in the fridge again after lining your pie dish to prevent it from shrinking in the oven.

For a nice crispy pie or tart base, blind baking is essential. Pierce the base with a fork repeatedly, cover with baking paper and fill with dried beans or pie weights to prevent the pastry base from puffing up. Bake in a hot preheated (180°C) oven until the pastry is golden brown. For an even crisper pastry, always bake on a preheated baking tray.  Allow to cool before filling and covering with a pie lid or pastry lattice.

Tip: Use this pasty for our Apple Pie, or this delicious Plum & Cassis Lattice Tart. Or omit the caster sugar and use the pastry for savoury pies, quiches and nibbles!