Shortcrust pastry

Prepare all the ingredients.

Shape the flour into a on the counter.

Add a pinch of salt and the soft butter in chunks.

Sand with your fingers.

Shape the mixture into a with the egg yolk.

Start kneading with the fingertips, slowly combining with flour and adding a bit of water.

Add the remaining flour gradually.

Form a ball.

Press the dough between the palm of your hands to homogeneize it. Do not overknead the dough or it will turn very sandy and fragile.

Let it rest in the fridge for 30 minutes.