Shortcrust pastry (for pie fruit 8 pers)

Ingredients
250 g of flour
125 g of butter
1 egg yolk
4 cl of water
5 g salt
50 gr of sugar (A delete for salt Quiche)

Preparation
Mix in a stainless steel Bowl, egg yolks, water, sugar and salt.
Sift flour and make a fountain.
Cut the butter into small cubes and place in the middle of the fountain.
Mix the flour and butter fingers end. Butter to coat the flour parcels.
After a few minutes, the flour takes a texture reminiscent of sand and a yellowish color.
Reform a fountain and add the water mixture in the middle + yellow + sugar + salt.
Mix quickly and milling three times the dough to make it homogeneous (flatten with the Palm of the hand)
Cover food film and set aside to cool.
Let stand at least a half-hour before use.

Advice
To melt the sugar and salt in the liquid before use
Not to mix the dough this would give too much body and elasticity.
This paste can be used for the sinking of salt quiche, simply remove sugar.
This recipe is excellent, so brittle that the pies are very fragile.