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Ingredients
Plain Shortcrust Pastry
2 cups (250 g/8 oz) plain flour
125 g (4 oz) cold butter, chopped
1 egg yolk
3–4 tablespoons cold water
Method
- Sift the flour into a large mixing bowl and add the butter. Rub the butter into the flour with your fingertips until fine and crumbly.
- Add the combined egg yolk and 3 tablespoons of the water. Cut with a knife to form a dough, adding the remaining water if necessary. Turn onto a lightly floured surface and gather together to form a smooth dough. Cover with plastic wrap and refrigerate if not immediately required. If the weather is hot, chill for at least 30 minutes, before proceeding with the recipe as directed.
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