Ingredients:
240g plain flour
1/2 tsp salt
120g lard (or lard/margarine mix)
1 egg yolk
cold water, to bind
Method:
Dice the fat then rub into the flour and salt with your fingertips until the mixture resembles fine breadcrumbs. Add the yolk of an egg and mix with a fork to combine then add just enough cold water (add a little at a time) to bring the mixture together as a firm pastry. Turn onto a lightly-floured work surface and roll out until large enough to line the base and sides of an 18cm diameter flan tin.
Line with parchment paper (typically trimmed to a circle known as cartouche) and fill with baking beads (or baking beans) then transfer to an oven pre-heated to 200°C and blind bake for about 15 minutes. Remove from the oven then remove the baking beans and parchment paper and set aside to cool.
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