To save time, use a food processor to incorporate the butter into the flour, then add the sugar and pulse to mix. Tip into a bowl and continue as above.
ingredients
makes a 1/2 pound quantity (pastry for 1 crust pie)
1/2 pound All purpose flour
pinch of salt
5/8 cup butter, cut into pieces
2 tbsp superfine sugar
1 egg yolk
method
1. Sift the flour and salt into a large bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
2. Mix the egg yolk with 3 tbsp cold water, then add to the dry ingredients and mix with a round-bladed knife to a dough.
3. Knead gently until just smooth. Wrap the pastry in Saran wrap and leave to rest in the fridge for 30 minutes before rolling out.
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more information
Tart pastry can be stored in the fridge for up to 3 days, or frozen.
