Shortcrust Pastry

Ingredients:

250g AP flour

125g Butter ~ cold from the fridge, cut cubes

1-2 tbsp milk ~ cold

1 tbs sugar

Pinch salt

Directions/Instructions:

1. Put the butter and flour in a food processor with 1/4 tsp salt.  Blend until the mixture resembles fine breadcrumbs.
2. Add the sugar & briefly whizz again.  Then drizzle 1 tbsp milk over the flour mixture, use the pulse button to blend the mixture once more.  Keep going until it starts to form larger clumps.  If the mixture seems too dry, add a little more milk a tsp or 2 at a time, but no more than 3 tsp in total.
3. Tip out onto a work surface & briefly knead the dough to bring it together into a smooth ball.  Avoid overworking or it will become tough.  Flatten the dough into a puck shape and wrap well in a cling film.  Chill for at least 30 mins or for up to 2 days or freeze for 2 months.