This recipe makes a pastry with a sweet, biscuit taste. It can be quite crumbly but it makes a nice base for sweet pies and flans - and it's really easy to make.
1 cup plain flour
¼ cup sugar
1 egg yolk
1 tbsp water
Put all the ingredients into a food processor and mix together for about 8 seconds.
Wrap in cling wrap and refrigerate for about an hour before rolling out.
To speed things up, I often press the pastry into the pie dish before refrigerating, instead of rolling it out. I normally place the base in the oven for about 15 minutes (at 150 degrees celsius for a fan-forced oven) before adding the filling, but I don't find it necessary to blind bake. If the pastry shrinks or rises, pressing it back into shape with the back of a dessert spoon, before returning it to the oven for its final bake, is usually sufficient.