Rich Short Crust
|Egg yolk||1 (for binding)|
Cream fat and sugar together until light in colour.
Sieve flour and salt together and add to creamed fat, mixing with a knife.
Gradually add enough water or egg and water to make a firm rolling consistency.
Use fingertips to feel the pastry.
To line flan put pastry over case and press down base and sides firmly then roll over top with rolling pin for a good edge.
Decorate edge as wished.