Shortcrust pastry

This is dead easy to make (you're already doing it at 3, with a little bit of help). All you need to remember is that you need half fat to flour.

This makes enough for pie topping or a quiche base, plus a few jam tarts:

80z plain flour
4oz fat (usually butter, but marg would do just as well)
a pinch of salt
some cold water from the fridge, to mix

Rub the butter into the flour, until it resembles tiny breadcrumbs. You like doing this - especially shaking the bowl to make sure that any large bits come to the surface. Add a pinch of salt (if you wanted sweet pastry, you could add a couple of ounces of sugar here; I've even made herby pastry by putting a little mixed herbs in at this point too).

Drizzle a little cold water into the bowl, and mix. You don't want it to become too sticky - so do this gradually, until you can bring the pastry together with your hand. Roll in cling film, and bung in the fridge for 20 minutes or so to chill before you roll it out.