Place the flour and the butter into a bowl. If making sweetened pastry such as if you are making an apple pie, then add this now too.

Then rub the fat into the flour until it resembles breadcrumbs.

Add just enough cold water to be able to bring it together to make a shortcrust pastry.

Then flour your worktop and your rolling pin and roll out to make a pie crust.

I then recommend using the pie tin as a guide for how much you need to roll it out.

Then add the pastry the bottom and sides of your pie tin and then trim off the excess. A good chef tip is to roll over the edges of the pie tin with a rolling pin and then the excess will come off easily without having to trim it with a knife.

Then if you have followed our measurements above for a pie you will have enough left for the top of the pie.

Then add a layer of parchment paper or baking paper to the pastry. Then cover well with baking beans. You want a full layer of them so that they wont move about and you will get an even bake on your pie crust. Then add the pie tin to the rack.

Lower the rack into your cooking pot. Then add the lid and set it to bake for 30 minutes at 160c/320f.

Then remove the paper layer with the beans on it and put to one side. You can then reuse the paper and return the beans to your tub once cool. You will now have a golden blind baked pie crust that is ready for its filling.

Top with the remaining pastry (if making a pie), you may need to roll again and you can use your finger and some cold water on your finger to create a wet bit around the edge of the pie. This will help it stick. Use scissors to the centre of the pie to create a hole for your steam to escape.