Makes one 20 cm / 8 in flan case (Pie shell)
175 g plain (all-purpose) flour
A pinch of salt
75 g unsalted (sweet) butter, softened
7.5 ml caster (superfine) sugar 1 egg yolk
15 ml water
Sift the flour and salt into a bowl.
Make a well in the centre and add the butter, sugar and egg yolk.
Gradually knead in the flour until the mixture forms a ball, adding
the water to form a soft but not sticky dough. \Vrap the pastry
(paste) in clingfilm ;plastic wrap) and chill for 30 minutes.
Roll out and use to line a 20 cm/8 in flan ring set on a baking
(cookie) sheet. Prick the base with a fork and fill with crumpled
foil. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 10
minutes, then remove the paper and bake for a further 5 minutes to dry
out. Cool slightly, then remove the flan ring and transfer the flan
case to a serving plate. Use as required.