Tips from our crafty cook: How to make a perfect pastry case
20:51 GMT, 14 November 2012
Shortcrust pastry uses half the amount of fat to flour. To line a 20cm flan ring, use 170g flour, 85g fat (all butter or half butter, half lard).
Whizz flour, a pinch of salt and fat in a food processor until you have fine crumbs.
Then add ice-cold water. Start with two tablespoons and stir quickly with a knife — the crumbs will start to form lumps. Beware: too much water will make the pastry hard.
Whizz in the kitchen: Follow Anne's advice for perfect pastry
Press pastry into a disc, wrap in clingfilm and refrigerate for at least 15 minutes. Then roll out and line your tin.
Cover with clingfilm and chill again until firm, so it will hold its shape without shrinking when baked.
Mix the ingredients in a food processor or by hand, left, later line a case with crumpled grease-proof paper and fill with baking beans, right
Bake the case blind: Line with crumpled grease-proof paper and fill with baking beans.
Bake for 15 minutes — until it is sand coloured and holds its shape. Then remove beans and paper, cook for five minutes, cool and use as required.