Basic shortcrust pastry

Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.

Knead the dough briefly and gently on a floured surface.

Wrap in cling film and chill while preparing the filling.