Ingredients
Method
- Food processor: Pulse flour, salt, and butter 4–6 times to rough breadcrumbs with pea-sized pieces. Add egg yolk if using. Add cold water 1 tbsp at a time until dough just comes together.
- By hand: Rub cold butter into flour until rough breadcrumbs. Add egg yolk if using. Add cold water 1 tbsp at a time with a round-bladed knife until just combined.
- Flatten into a disc — wrap and chill 30 minutes.
- Roll on a floured surface to 3mm. Drape over the rolling pin — lower into the tin. Press gently into base and sides — do not stretch. Trim. Chill 20 minutes.
- Blind bake: preheat to 200°C / 180°C fan / Gas 6. Line with parchment and beans. Bake 15 minutes. Remove beans — bake 8–10 minutes more until pale golden and dry.
Notes
Keep everything cold — cold butter gives short, crumbly pastry. Warm butter gives tough pastry.
Stop mixing the moment the dough comes together — every additional mix develops toughening gluten.
Always chill before rolling and again after lining the tin — prevents shrinkage during baking.
Do not stretch pastry into the tin — drape and press gently to avoid tension that causes shrinkage.
Blind bake until genuinely dry — underdone pastry absorbs filling moisture and becomes soggy.
Unbaked pastry freezes for up to 3 months.
