Ingredients 500 g plain flour, plus extra for dusting
100 g icing sugar
1 pinch sea salt
250 g unsalted butter, chilled and cut into cubes
2 large free-range eggs
1 splash milk
You can make your pastry by hand, or simply pulse all the ingredients in a food processor.
I recommend putting all ingredients in a food processor, for ease and speed, but sometimes it's nice to get your hands dirty.
Here's Jamie Oliver's perfect sweet pastry guidelines sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don't work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour.
Follow the above to a T and you will not fail to make perfect, sweet pastry, that will keep for a week if you decide to freeze it and use another day.