Pastry questions

[tethersend]

Am making a chicken and mushroom pie & have no ready rolled stuff, so...

1. How do you make shortcrust pastry?

1. Do you have to blind bake it if it's in a metal pie dish like www.mykitchencupboard.co.uk/images/P/pie%2520dish.jpg&imgrefurl=www.mykitchencupboard.co.uk/product.php%3Fproductid%3D16268&usg=__gGV7EiT-DIQuNKOnwjBL7iJIZ10=&h=300&w=291&sz=86&hl=en&start=0&zoom=1&tbnid=KKgyHoJpp60-cM:&tbnh=164&tbnw=155&prev=/images%3Fq%3Dpie%2Bdish%26um%3D1%26hl%3Den%26client%3Dsafari%26sa%3DN%26rls%3Den%26biw%3D1443%26bih%3D786%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=304&vpy=215&dur=122&hovh=228&hovw=221&tx=83&ty=88&ei=2_rOTKCTENCj4QbbwpHcDA&oei=2_rOTKCTENCj4QbbwpHcDA&esq=1&page=1&ndsp=19&ved=1t:429,r:1,s:0" rel="nofollow" target="_blank">this?

1. Does anyone want a bit ?

1. one part fat to two parts flour and a splash of water to bind; rub fat into flour till like breadcrumbs (you can do this in a food processor) then add the water and push it into a ball. rest in fridge for half an hour minimum.

1. no, it will be fine

1. yes please

as above

Thanks guys

was it ok?
I always think the thing is with pastry, it doesn't matter if it falls apart a bit or looks messy, because it is fresh it will still taste way better than any pie you can buy.

I buggered it up a bit- just a dash too much water. Top crust was lovely but bottom a bit soggy. I know for next time!

Thanks again