Title: Short Crust Pastry Recipe
Sieve the flour and salt together into a bowl
Cut the fats into 1.5cm (1/2 inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190 deg C: 375 deg F: Gas 5 or 220 deg C: 425 deg F: Gas 7 depending on thickness and use
For better pie dough, refridgerate for 30 minutes then freeze or chill in freezer for 20 minutes before baking.