Place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs).
Add the iced water and mix for 1 minute using the kneading function
Knead the dough into a ball on a lightly floured surface.
Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
Bake the pastry in an oven preheated to 180 degrees celsius (fan-forced) for approximately 20 minutes or until lightly golden and crispy.
Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
This recipe works best with butter which is straight from the fridge and has been cut into pieces.
This Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more.
You can add a milk wash to your pastry before cooking and then sprinkle over a bit of raw sugar - it just gives it the most delicious crunch.
If making in a warm climate you may need to keep it in the fridge for longer than 30 minutes to firm.
Both the raw and cooked pastry is freezer friendly.