Short crust pastry (pâte brisée)

For about 400g dough:

Ingredients

250g sifted flour
1 flat teaspoon fine salt (5g)
1 egg yolk
115g butter, diced and at room temperature
5 tablespoons water

Method

1. Put the flour in a large bowl (or, if you are very confident, on your work surface). Shape it into a mountain with a crater at its peak (this is called a well). Into the well, and in this order, put the salt, yolk, and butter. Use the tips of your fingers to mix these wet ingredients into the flour until all are incorporated into a dough that holds together. Add the water and keep mixing to form a smooth ball of dough; work as quickly as possible so the dough does not become tough.

2. Divide the dough into four small balls. Flatten each one with a single push from the palm of your hand, then the four together without kneading. Wrap the dough in cling film and refrigerate for at least one hour.

3. When the time comes to roll out the dough, be sure to flour the rolling pin and work surface well to avoid sticky bits of dough collecting on the pin and spoiling your smooth pastry.

(by Joël Robuchon)