(Source: French Cookery, pages 110)


· 250 gr/ 8 oz plain flour

· 75 gr/ 3 oz butter, cut into small pieces

· 1 egg

· pinch of salt

· 4 - 6 tablespoons water

· 50 gr/ 2 oz sugar (optional -
maximum of 85 gr, addition from me)

1. Sift the flour into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg, salt and sufficient water to mix to a soft dough. If making sweet pastry for a fruit pie or flan, you can mix in sugar and some extra water. Wrap the dough in polythene and rest in the refrigerator for at least 30 minutes before using. The dough can be stored in this way for up to 2 days.

Note: alternatively, the pastry can be made in a food processor.

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