First up, sift the flour into a bowl and mix in the caster sugar. Pop in the cubed butter and rub into the flour until well blended and the mixture resembles breadcrumbs. 

Pop in the egg yolk and mix in. Bring the pastry together with your hands, pressing the ingredients together to make a ball, add a 1-2 tbsp of cold water if your mixture is too crumbly this will help it come together. Pop your pastry onto a lightly floured work surface and gently knead to bring together, try not to handle the pastry too much!

Wrap your pastry in cling film and pop into the fridge and allow your pastry to chill and rest for 30 minutes. 

Your shortcrust pastry is now ready to use, check out the recipes below for some shortcrust pastry recipe ideas!