This pastry can be used for making flan cases and pie shells to be filled with szoeet or rich savoury fdlings.
8 oz. flour
½ teaspoon salt
4 oz. butter, chilled
1 teaspoon sugar
1 egg, lightly beaten
2 TO 3 tablespoons iced water
Sift the flour and salt into a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife.
With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
Add the beaten egg with a spoonful of iced water and mix it into the flour mixture with a table knife. Add more water if the dough is too dry.
Turn the dough out on to a lightly floured board and knead it for 1 minute. Form the dough into a ball, wrap it in greaseproof or waxed paper and chill in the refrigerator for 30 minutes.
The dough is now ready to use.