I make shortctust pastry using self raising flour then when i roll it out it ends up in loads of pieces and the finished product does taste nice but looks like a sack of crap to putit bluntly! Dh made a pie yesterday and used plain flour and his was all nice and smooth but thin - he is mocking me and saying i should use plain flour but its sf flour isnt it so where am i going wrong? I really want to rip himoff now and turn out the perfect pie 