Rich Shortcrust Pastry

[Pastry, Pasta and Batters]

170g/6oz plain flour

a pinch of salt

100g/3½ butter

1 egg yolk

cold water, to mix

1. Sift flour and salt into a large bowl.

2. Rub in butter until the mixture resembles breadcrumbs.

3. Mix the egg yolk with 2 tablespoons water and add to the mixture.

4. Mix to a firm dough. It may be necessary to add more water, but the pastry shouldn't be too damp.

5. Chilled, wrapped in the refrigerator for 30 minutes before using.