Shortcrust pastry dough

Sieve the flour into a bowl.

Cut the butter into cubes or chunks.

Add the sugar and work the butter into the flour by hand, breaking it up and pushing it into the flour.

Keep rubbing until the flour turns light beige and a squeezed handful holds, then breaks apart when touched, like wet sand.

Push the mixture to the sides to make a well and break the egg into the centre.

Mix the egg with one finger, drawing in a tiny bit of flour from the side at a time; do not go too fast.

When the liquid is clearly too little for the remaining dry mix, add a couple of teaspoons of cold water, then a little more dry, then a little more water.

With an open hand, move the mixture around without kneading or pushing until it comes together as one ball, slightly moist but not wet.

If too wet, add flour; if too dry, break into pieces in the bowl, add a few drops of water and incorporate gently.

Knead eight to ten times at most, each knead in three steps: fold edge to edge, press with the palm to the centre, give a quarter turn; dust with a tiny bit of flour if sticking.