Shortcrust pastry

Instructions for use: Pour the mixture into a salad bowl. Add 125 g of cold butter cut into cubes and work with your fingertips until you obtain a grainy texture. Make a well in the center of the mixture and add 1 egg yolk. Mix lightly. Gradually add 50 ml of cold water and knead. Form a ball, flatten it slightly into a disk, wrap it in plastic wrap and leave to rest in the refrigerator for 30 min. Ingredients: flour, sugar, salt (may contain traces of nuts and lactose) net weight: 250g