Handmade shortcrust pastry

Sift all the flour into a large bowl at once.

Add small cubes of cold butter to the flour with clean hands.

Rub the butter into the flour with the tips of the fingers only, flattening rather than rolling it into balls, until the mixture is sandy with small pieces still in it.

Mix the milk, the egg yolk and a pinch of salt together until the salt is dissolved.

Spread all the liquid over the flour and butter.

Cut the liquid in with an up-and-down hacking motion of the spatula, no hands, until it comes together as a dough.

Turn the dough onto the bench and gather it into a ball by hand.

Knead it briefly with the heel of the hand, four presses, then gather it back together.

Flatten the dough into a disc and wrap it in plastic wrap.

Chill one to two hours before rolling; it can be left overnight or frozen.

Take it out of the fridge 15 to 20 minutes before rolling.