How do i make homemade Shortcrust pastry?

Shortcrust pastry Ingredients 265g (1 3/4 cups) plain flour 125g chilled butter, chopped 1 egg yolk, lightly whisked 2 tsp iced water Plain flour, extra, to dust Method Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. (Only use chilled butter for a short-textured pastry. Warm butter will heat up the flour and lengthen the gluten, resulting in a tough pastry.) Add the egg yolk and water, and process until dough just starts to come together. (Don't overprocess as this will again lengthen the gluten, making the pastry shrink and become tough.) Turn the dough onto a lightly floured surface and knead lightly until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. (Use a paring ...  more