Pretty Pastry toPs

Fruit pies have extra appeal when lattice, floral and cut-out decorative touches are added

rich shortcrust Pastry

Makes 500g

200g chilled unsalted butter

300g strong white flour pinch of sea salt

1 tbsp caster sugar

1 egg yolk 100ml ice-cold water

Chop the butter into approximately 2cm cubes and return to the fridge for 5 mins. In the meantime, place the flour in a large bowl and add the salt and sugar. Add the cubed butter, then mix together. Using the fingertips, rub the butter into the flour quickly until the mixture resembles breadcrumbs. To check there are not any large lumps of butter still in the mixture, shuffle the bowl from side to side and the large pieces should come to the surface. Rub any butter lumps into the mixture. In a small bowl, place the egg yolk, add the ice-cold water and whisk together. Gradually mix the liquid into the flour mixture with a spoon until it is mouldable. Not all the liquid may be needed. Knead the mixture with one hand for 3-5 mins until it forms a smooth dough. Wrap in cling film and chill for 1 hr before using.