- 280 g cake flour
- Salt, a pinch
- 180 g cold butter
- 1 extra large, free-range egg yolk
- 4 t ice-cold water
- 1 t lemon juice
Sift the flour and salt. Cut the butter into small pieces and rub into the flour using your fingertips until the mixture resembles breadcrumbs.
Mix the egg yolk, water and lemon juice into the dry ingredients to make a stiff dough.
Knead well and cover with clingwrap. Chill for 1 hour.
Roll out the pastry to a thickness of 3 mm on a lightly floured surface.
Bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.
Cook’s note: The butter and water should be ice-cold to prevent the butter from melting. Cold butter will result in a perfect, flaky texture. Shortcrust pastry is usually used for the bases of quiches or tarts as it doesn't puff up.