Rich Shortcrust Pastry
Makes 225g/8oz pastry
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
175g/6oz/¾ cup butter, diced
2 tsp caster (superfine) sugar
1 large (US extra-large) egg, beaten
1 Put the flour and salt in a bowl and rub in the fat until the mixture resembles fine breadcrumbs. Stir in the sugar.
2 Stir in the egg with a round-bladed knife until the ingredients stick together.
3 Knead lightly for a few seconds to give a firm, smooth dough. Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes before rolling out.