Makes 1 crust. Suitable for quiche or a richer pie crust.
1 cup plain flour
1/2 cup or 125g unsalted butter, diced
1 teaspoon cold water
- Rub butter into the flour till the butter is all mixed in. You can use a pastry knife for a quicker and less mess.
- Add the cold water and lightly knead the pastry so the pastry sticks into a lump.
- Wrap in cling wrap and keep in the fridge to cool, at least 30 minutes, before use.