Shortcrust Pastry

An ideal pastry recipe for fruit flans, custard tarts and other such desserts.

Yield 1 x 10 inch flan shell

Ingredients
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed

Method:
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.