Hey all.. I'm new to the forums and apart from the odd pie and cake here and there, new to baking too. Well I adore pastry - shortcrust being one of my faves. But how it can differ from one pie, flan or tart to the next! There seems to be many a way to make this delicious pastry dough.. freezing the butter and flour for 10 mins, leaving it in the fridge for 20 mins, rubbing together by hand, using a food processor, pressing the crumbly mix together to form the dough... Personally, I think the pastry is as important as the filling itself. so many quiches that were ALMOST there, but let down by a bland pastry... I cannot make that same mistake! So, I'm really interested to hear from all you bakers out there... how do you make the perfect shortcrust pastry?