250 g/9 oz plain flour, plus extra for dusting
175 g/6 oz butter, softened and diced
1 egg, lightly beaten


1.Sift the flour and a pinch of salt into a mound on the work surface and add the diced butter. Rub in the butter with your fingertips until the mixture resembles breadcrumbs
2.Shape into a mound, make a well in the centre and pour in the beaten egg and 2 tablespoons water. Knead lightly by hand (your hands should be cold if necessary hold them under cold running water) or using a metal palette knife.
3.Wrap the pastry in cling film, flatten gently with a rolling pin and chill in the refrigerator for 1 hour. Preheat the oven to 180°C/350 F/Gas Mark 4. Divide the pastry into several pieces.roll out on a lightly floured surface and use to line boat-shaped, oval or round tartlet tins.
4.Line with baking parchment or greaseproof paper and fill with baking beans. Bake for 15-20 minutes.
5.Remove the tins from the oven, remove the beans and parchment or paper and leave to cool before filling.
6.The quantity of pastry given here is also enough for two 23-cm/9-inch round pies.
7.Halve or double the quantity according to your requirements.

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