Rich shortcrust pastry can be used for both sweet and savoury pies
Ingredients: 250g flour, sifted
185g butter, chilled and cut into small cubes
1 egg yolk, lightly beaten
3-4 tablespoons chilled water
Directions: 1. Place flour in a bowl and rub in butter using your fingertips until mixture resembles coarse breadcrumbs.
2. Mix in egg yolk and enough water to form a soft dough with a metal spatula or round-ended knife.
3. Turn dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic food wrap and refrigerate for 30 minutes. Roll out and use as desired.