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Shortcrust Pastry
- Difficulty
Easy
- Ready in
45 min
Published 1986
This will be enough to line a 23–26 cm (9–10-inch) flan tin.
Ingredients
200 g 6½ oz 100 g 3½
Method
Sift the flour into a bowl. Cut the butter into small pieces and rub them into the mixture with your fingertips until the mixture acquires the texture of oatmeal. Mix in the salt, egg yolk and water, stirring lightly, until the mixture just begins to cling together in clumps. Turn the dough out on to a flat surface and form it into a ball. Wrap it in cling film and refrigerate for at least 30 m
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