Ingredients
225g plain flour
110g butter
80g sugar
1 large egg
Drop of milk
Method
Rub the butter and flour together using your hands.
Add the sugar, rub together.
Mix the egg and milk in a separate bowl then pour into the butter, flour and sugar mix.
Mix with a fork then finish it off with your hands until its soft dough.
Blind Baking
Pre heat the oven at 220°c
Spread plain flour out over a work surface then roll the pastry until its thin enough to line a pastry case / tin.
Grease the pastry case or tin using butter.
Carefully line the case or tin with the rolled pastry and trim the unwanted pastry to make it tidy.
Put it in the fridge to settle for about 20 minutes +
Using foil cover over the inside of the case / tin and the sides then put 2 hands full of rice inside to weigh the pastry down and stop it from bubbling while its baking in the oven.
Bake the pastry in the oven for 10 minutes, take it out and remove the rice and foil and finish it off for a further 5 minutes until you get a bit of colour on the pastry.
