How to Make the Perfect Shortcrust Pastry

Often people don't make their own shortcrust pastry because it seems too difficult (or perhaps simply unfamiliar) a task. It's actually very easy - and Lyndsay shows us how in this quick little video. She covers: 

• the ideal ratio of flour to butter
• how to keep your pastry cool
• how to account for hot hands
• how to breadcrumb
• why you need to be careful about the amount of water you add
• how and why you need to ridge (and what ridging is!)
• why you shouldn't add too much flour to your worktop before rolling
• and - lastly - how to roll it out neatly...