Shortcrust Pastry Case Recipe

In a large mixing bowl, combine the flour and salt.

Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles breadcrumbs.

Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together.

Shape the dough into a flat disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C (350°F).

On a lightly floured surface, roll out the pastry into a circle slightly larger than your pie dish.

Carefully transfer the rolled pastry onto the pie dish, pressing it gently into the corners.

Trim any excess pastry from the edges and use a fork to prick holes into the bottom of the pastry case.

Line the pastry case with parchment paper and fill it with baking beans or pie weights.

Blind bake the pastry case for 15 minutes. Then remove the parchment paper and weights and bake for another 10 minutes until golden brown.

Allow the pastry case to cool before adding your desired filling.