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1 ⅓: cups (6 ½ oz/200g) all purpose flour
Pinch of salt
1 tablespoon icing sugar
7 tablespoons (3 ½ oz/100g) cold unsalted butter, cubed
1 egg yolk*
2- 3 tablespoons cold water
Put flour, butter, icing sugar and salt in a food processor. Pulse until fine crumbs form.
Mix together the egg yolks and water and add to the dry ingredients.
Pulse until a dough forms, around 10 seconds.
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 ¼ inch
The pastry can be frozen for up to 8 weeks
if you don't eat eggs then leave the egg yolk out and add 2 tablespoons of cold water instead.
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