Pastry Base, Shortcrust, 9"

Process

1. Dough
   1. Combine the flour with the salt
   2. Add the flour and (cold!) butter to the mixer, pulse (not too often) until it resembles fine breadcrumbs.
   3. Add the egg, pulse until the dough comes together.
   4. Form a disc, wrap in cling film, and refrigerate (or freeze for 10 minutes if intending to blind bake).
2. Blind Baking
   1. If the filling is wet the shell will probably require blind baking.
   2. Roll out the dough (between sheets of baking paper) and place in the baking tin.
   3. Prick well with a fork, cover with weighted baking paper.
   4. Bake at 200C for 22 minutes. Remove the weights, then bake for a further 12 minutes until golden.