Make perfect wholesome pastry!

125g Wholemeal or stoneground flour

100g Plain white flour

100g butter – fridge cold, cubed

50ml ice cold water + more to add

Good pinch of Malden seasalt flakes

In a large bowl, rub the cold butter cubes into the flour mixture with your fingertips until you have a crumbly mix. Add the salt. Add the water and stir with a round bladed knife until it starts to come together as a dough – you may need a little more water depending on your flour. Wrap the ball of dough in a beeswax wrap and leave to settle in the fridge for half hour or until you need it.

Remove from the fridge half an hour before you’re ready to roll it out to fit a 25 cm loose bottom flan case (or a 8″ loose bottom cake tin for a deeper pastry case)

For neat edges, just fold in any pastry that’s hanging over the tin edges and press against the edge.

Prick with a fork a few times then freeze until ready to cook. Cover with a sheet of baking paper and fill with baking beans. Cook @170 fan for 12 mins, remove beans, brush with egg wash and cook for a further 12 mins. All done!

Use for a family quiche with any filling you like or a lemon tart… 

Key stages in this process are the fridge cold butter and water, and baking beans to stop the pastry rising as it bakes. Enjoy!