Shortcrust Pastry

To fit a 28cm flan tin

65g butter (room temp)
130g plain flour
1 egg yolk, beaten

In a mixing bowl, rub the butter into the flour until it becomes like breadcrumbs. Add the egg yolk and just enough very cold water to gather it all into a ball. Roll out the pastry on a flour dusted surface and place in flan tin. Keep in fridge until needed.