This is a (slighty tweaked) recipe from Mariette Crafford, a South African food writer. It's the best shortcrust pastry I've ever tasted. It can be used raw, if you don't want to be bothered with blind baking, but I have found that blind baking does guarantee a more golden pastry colour. The cornstarch (known as cornflour here) practically guarantees a delicious, light pastry. You could add 1-2 teaspoons of the tiny black seeds inside cardamom pods to the dry ingredients, to lend a slightly exotic note. Use this pastry for either a sweet or savoury filling: you can add 1/2 cup superfine sugar if you like, and maybe increase the water. Please note that yield and servings will depend entirely on what you're using the pastry for, and the size of your tartlet tins. Mine are 10cm across, and 1/2 of the pastry yields 10 tartlets. The baking time will depend on whether you're making small tartlets (about 25 mins) or a large quiche (50 - 60 mins).