Rich shortcrust pastry

1. Work in a cool kitchen. Use cool, but firm butter. In a large mixing bowl, sift the flour and salt together.
2. Drop butter into flour, using two round-bladed knives, cut into flour until all small pieces are well coated.
3. Use fingertips to lift and crumble mixture between fingers. This movement helps to aerate the pastry. The mixture should resemble fine breadcrumbs.
4. Mix egg yolk and iced water together. Using a palette or butter knife, tip liquid gradually into the flour mixture and mix quickly to form a firm, pliable dough. Make sure that the correct amount of liquid is added.
5. Turn onto floured board and knead lightly until smooth. Cover with plastic wrap and chill for an hour, before using.
6. Roll chilled pastry to about 6 mm thickness, and 4 cm bigger than flan ring. Lift pastry up on rolling pin and lay over flan ring, easing it down into ring.
7. Take a small ball of pastry, dip into flour and press into ring, especially around the bottom edge. Cut off excess pastry with smooth strokes, using a sharp knife. Neaten off the edge, prick pastry base several times with a fork. Keep chilled, whilst making filling of your choice.