Basic Short Crust Pastry

Preheat the oven to 375F.
Depending on what you're making, prep 1 x 8" pie dish or 2 x 8" flan cases

Stir together into a bowl the flour, salt and sugar if using. Set aside.

With a knife, cut the butter into a 1/2" dice - try not to touch it too much with your warm hands. Tip it into a large ceramic pastry, salad, or any other large bowl - you will need room to work the pastry. Sift the flour mixture over the butter.

Using the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs. It's OK if there are still a few larger buttery pieces.
(If you use a food processor for this part, pulse in short bursts to mix so that the butter isn't overworked into the flour. Tip into a large pastry bowl when it's ready.)

Make a well in the flour-butter mixture and add in 3 tablespoons of iced water. Using a dinner knife gradually cut the water into the flour until it starts to ball up. If it looks dry and flaky, sprinkle another tablespoon of ice water over the mixture. Keep cutting until the mixture easily comes together into a rough ball. With your hands, lightly knead the dough into a ball. It should leave the sides of the bowl clean. Cut it in half and form into 2 separate balls.

If making a pie, wrap each ball in plastic wrap and chill in the fridge for 30 minutes. Roll out and use as per the pie recipe.

If making tarts, flour your work surface and rolling pin. Roll out the pastry to snugly fit your flan case(s). Lay the pastry over each one and gently fit the pastry into the sides of the tin. When this is done, pop the whole thing into the freezer for 10 minutes until it is hard. Blind bake and fill according to recipe.

In step 5, depending on the flour, you may need a little more water for the pastry to take. If you do literally add a teaspoon at a time until the pastry takes. You don't want to overload the flour with water - you want just enough for the pastry to hold together.