How to Make Rich Shortcrust Pastry

How to Make Rich Shortcrust Pastry
(for 1 lb [454 g] of pastry dough)

2 cups (9 oz / 255 g) of flour
Pinch of salt
12 tbsp (1 1/2 sticks / 6 oz / 175 g) of butter
1 tbsp (15g) of superfine sugar
1 egg yolk, lightly beaten
3 tbsp (90 ml) of ice water
Mix the flour and salt in a bowl.
Cut in the butter with a fork until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add the beaten egg yolk and 2 tbsp of ice water.
Add just enough of the remaining 1 tbsp of ice water to bind the dough.
Mix lightly and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes before rolling.
Note
Once wrapped in plastic wrap, the dough can be stored for up to 4 days in the refrigerator or up to 90 days in the freezer.

Defrost frozen dough overnight in its wrapping (do not defrost in the microwave).