1. Pastry : A step-by-step guide

2. Step 1 Sieve 225g plain flour and a pinch of salt into a large bowl then add 125g cold cubed butter Rub it in using your fingertips until it becomes breadcrumb consistency.

3. Step 2 Add 1 tbsp cold water and bring the mixture together. The pasty will eventually come away from the sides of the bowl and the bowl will be left clean. Leave in cling film for 30 minutes to rest in fridge.

4. Step 3 On a lightly floured board, roll the pastry out to your required size, turning it as you go and lightly dusting your rolling pin. Try not to over flour as this will dry the pastry out too much.

5. Step 4 Drape the pastry over the rolling pin then loosely lie it over the tin. Using your knuckles edge the pastry into the tin over lapping the edges. Prick all over with a fork. Put in the fridge for 30 minutes to chill

6. Step 5 Line with parchment paper and fill with baking beans Put in the oven at gas mark 6/200C (190C in a fan oven) and bake for 15-20 minutes Remove beans and paper, put back in the oven for a couple of mins then remove Fill the tin with pie filling

7. Step 6 Roll the pastry out 5cm larger than the pie tin. Wet the edges with water then press the pastry piece all around. Trim the edges and pinch to secure then make air holes on top. Brush with beaten egg Put in oven at gas mark 6/200C (190C in fan oven) for 30-40 mins.

8. Pastry tips Pastry dough doesn’t like heat or being over handled. Make sure butter is fridge cold and water is icy cold. Basic shortcrust pastry always uses half fat to flour. To work out how much pastry you need for your tin, deduct 5cm from the tin size; 20cm will need 170g pastry (i.e. 170g flour). Pastry freezes well. Make up to Step 2, double wrap in cling and freeze for up to 3 months.