A recipe for a sweet shortcrust pastry dough, ideal for dessert pies and tarts.

• For the sweet pastry
• 250g plain flour
• 125g cold butter
• 90g icing sugar
• 1 beaten egg

Sift the flour into a food processor, then cube the butter and add to the flour. Pulse the food processor until the butter has mixed into the flour to a breadcrumb consistency. Into this, mix the icing sugar and the beaten egg and just enough cold water to make a firm dough. Wrap the dough in plastic and refrigerate for at least an hour before use.