The Easiest Shortcrust Pastry

This was given to me by my aunt, a prolific baker. I've used it for years, in savoury and sweet pies and it is always great.

Simply mix together the ingredients and press into a pie dish.

If you are going to use a raw filling to bake later , pre-bake the pastry shell for 10 minutes at 180c.

To use with cooked fillings or for unbaked pies , pre-bake the pastry shell for 30 minutes at 180c.

For a savoury pie , omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.

For extra flavour , add 2 tablespoons grated coconut to the pastry mixture.

all-purpose flour, butter, sugar