Ingredients

The following ingredients have 4 Servings
  • 7 tablespoons (3 ½ oz/100g) cold butter, cubed
  • 1 ⅓ cups (7½oz/213g) all-purpose flour
  • 1 tablespoon powdered sugar
  • ⅛ teaspoon salt
  • 1 large egg yolk*
  • 2- 3 tablespoons cold water

Instruction

  • Put flour, butter, icing sugar, and salt in a food processor. Pulse until fine crumbs form. [If making this by hand, combine the butter with the dry ingredients with your fingers until you reach the consistency of coarse breadcrumbs.]
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Pulse until a dough forms, around 10 seconds. [If making by hand, knead until the dough just comes together into a ball and there's nothing left in your bowl.]
  • Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.
  • Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch.
  • Bake at 180C/350F depending on how you are using it, as per recipe.