Shortcrust pie shell - 27cm
250g cake flour pinch salt1Tbls maizena1 tsp mustard powder125g butter2 Tbls cream OptionalSift the flour, maizena and mustard powder together. Add the salt and whisk together to ensure evenly mixedRub butter into flour salt mix until it resembles fine bread crumbsAdd 60 - 90ml cold water 1 Tbls at a time until dough comes togetherAdd the cream and continue to blend Combine to form dough Knead together and put into fridge for 30min to relax. Roll out until big enough to fit small quiche Pyrex dish (buttered) prick base bake blind in oven at 180ºC degrees for 20 minLet it cool before filling. Can be frozen for later use. Cover in clingfilm and foil to ensure no freezer burn.
