Some recipes become so much part of a family that it would be impossible to function without them. I was given this one many years ago when I first began cooking, and I have to say I never (well, almost never) make another pastry.

It’s foolproof, crazily easy to handle, resilient (freeze it, refrigerate it) and crusty – not to mention fragrant and healthy as it uses olive oil. It’s the perfect all-purpose pastry for me and I use it in sweet or savoury dishes. See what you think.

BASIC OLIVE OIL PASTRY

Makes enough for two double crust 25cm pies. Halve the recipe if you wish or freeze or chill half the dough for another use. Substitute some wholemeal flour for a nuttier flavour.

3 cups SR flour
1 cup plain flour
1/2 teaspoon salt (less if desired)
1 cup cold water
1 cup olive oil (EVOO or light according to taste)

Place the flours and salt in a large bowl and stir to combine. Pour the water and oil into a screw top jar and shake well to partially emulsify (or whisk together in a bowl). Pour the liquid into the flour and mix with a wooden spoon for a few seconds until it forms a dough. It is THAT EASY. The dough should come cleanly away from the bowl. Do not knead. Simply roll it out and use as needed. Because of the oil there is no rubbing in of fat, no sticking to you hands or the counter top, and it ‘mends’ like a dream if a tear develops.