Rich Shortcrust Pastry
|Plain flour||6 Ounce (185 Gram)|
|Butter||4 Ounce (125 Gram)|
Follow the same rubbing-in procedure as for shortcrust pastry, but mix to a dough using the egg yolk lightly beaten with a scant tablespoon of cold water.
Don't add the egg all at once; you may only need part of it depending on the type of flour used, kitchen temperature and the size of the egg.