Shortcrust pastry is based on a 'half fat to one flour' ratio.
1 cup all-purpose flour
1/2 cup cold butter
3 tablespoons ice water
- Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs.
- Add water and form into a ball.
- On a lightly floured surface, roll pastry out 2-inches larger than pie plate.
- Bake in a preheated oven at 400°F (205°C) for 18 to 20 minutes for baked pie crust or follow directions of recipe calling for unbaked pie crust.
Makes 1 (8 or 9-inch) pie crust. Increase recipe as needed.