Fingertip Pastry

Appears in

By Robert Carrier

Published 1965

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  • ½ pound plain flour
  • pinch of salt
  • 2 tablespoons


Sieve flour, salt and sugar into a mixing bowl. Rub in the butter with the tips of fingers until mixture resembles fine breadcrumbs. Do this very gently and lightly, or mixture will become greasy and heavy. Beat egg yolk; add cold water; sprinkle over dough and work in lightly with your fingers. Shape moist dough lightly into a flattened round; wrap in plastic and leave in refrigerator for at l