SHORTCRUST PASTRY 2 cups all-purpose flour 125 g cold butter, chopped Iced water Place the flour and butter into a food processor and process until the mixture has formed rough crumbs. (Do not over process as the dough will become too sticky.) While motor is running, add enough iced water to form a soft dough. Remove from the food processor and knead lightly. Wrap in plastic wrap and refrigerate for 30 minutes before rolling to prevent the pastry from shrinking when baked.

Roll out pastry on a lightly floured surface or on a sheet of nonstick baking paper until 1/8 inch thick. Line the desired tin or tins with pastry easing it into the shell without stretching it. Chill pastry in tin for 5 minutes.

Blind bake the pastry by pricking the base and the sides of the pastry with a fork. Cover with a sheet of nonstick baking paper and fill the tin with baking weights or dried beans or rice. Bake the pastry case in a preheated 375°F oven for 5 minutes. Remove weights and paper, and return pastry to the oven for a further 5 minutes or until it is light gold in color.

If using the pastry within 3 days, store the cooked shell in an airtight container. To keep the pastry shell for longer, wrap in plastic wrap and freeze for up to 3 months. Thaw and re-crisp the pastry in a 350°F oven for 3-5 minutes before using. You may also freeze the uncooked pastry shell in the tin for up to 3 months. To use, thaw the pastry and follow the blind-baking instructions as above.

VARIATIONS

SWEET SHORTCRUST PASTRY
The simplest variation of the lot. Just add 3 tablespoons of superfine sugar to the flour before processing. This is your stock standard pastry for any sweet tart or pie and can be filled with anything from lemon curd to rich chocolate ganache.

NUT SHORTCRUST
Add 1/3 cup of ground nuts such as almonds, hazelnuts or walnuts to flour before processing. For a sweet variation, add 2 tablespoons of superfine sugar also. Try savory fillings with rich cheeses. The sweet version can be filled with just about anything.

PARMESAN SHORTCRUST PASTRY
Add 1/3 cup of shredded parmesan cheese to flour before processing. Use this pastry for savory tarts or pies, such as a tart spread with fresh goats curd or ricotta and topped with roast tomatoes and sliced olives or pesto.

PEPPER AND MUSTARD SHORTCRUST
Add 1 teaspoon of cracked black pepper and 2 tablespoons of seeded mustard before processing the flour. Use this pastry for savory fillings of vegetables and cheeses or for adding a kick to a standard recipe such as an egg and bacon pie.

[New Food Fast, Donna Hay]