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300g (2 cups) plain flour
150g soft butter
Pinch of salt
1 egg
50g (1/4 cup) caster sugar
Plain flour for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place flour, butter and salt in a bowl and rub together until the mixture resembles fine breadcrumbs. Break egg into a separate bowl, add sugar and mix lightly.

Add to flour mixture and mix until pastry comes together. Cover and refrigerate for 30 minutes.

Preheat oven to 180C.

Roll pastry on a lightly floured board to 3mm thickness. Line a greased 25cm flan tin with the pastry. Work your fingers around the edge of the tin to ensure the pastry is pushed down into the corners. Trim off any excess pastry using a small knife.

Prick base with fork and rest for 30 minutes. Line pastry with greaseproof paper, then baking beans or rice and bake blind for 15 minutes in preheated oven.

Remove paper and beans, bake for a further 5 minutes to crisp pastry.