A good pastry technique is one of the simplest and most useful cooking skills you can learn.

Fluffy, flaky tart bases and comforting pies are enticing, all year round kitchen essentials.

A simple shortcrust is the most commonly used pastry, usually for tarts and pies.

A basic recipe for an 18cm tart tin requires 125g plain flour, a pinch of salt, 50g unsalted butter (cubed) and 1 egg yolk.

Sift the flour and salt into a bowl and rub in the butter with your fingertips or a pastry cutter, until the mixture takes on the form of fine breadcrumbs.

Use a fork to mix in the egg yolk and a few drops of water until the mixture holds itself together, then knead lightly to create a firm dough.

Wrap the ball of dough in clingfilm and refrigerate for at least an hour before use, to prevent shrinkage while baking.

Hints and tips:

Make sure the butter is very cold for making pastry and try to work with cool utensils and work surface.

Purists may sneer, but food processors make excellent pastry.

Simply add the flour, salt and butter to the processor and pulse until the mixture resembles breadcrumbs.

Gently add the egg yolk and a little water until the mixture starts to come together.

To make a sweet pastry, you will need the same basic ingredients, but add an extra egg yolk and 50g icing sugar.

Add the sugar at the same time as the egg yolks.

When rolling and working your pastry, be gentle.

A light touch gives a crisper result.