Step by step

1. Place the flour, icing sugar, salt and butter in the bowl of a Stand Mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).

2. Mix on speed 1 until a crumbly mixture forms.

3. Add the egg and mix briefly until the dough comes together.

4. Wrap the dough in cling film and refrigerate for 2 hours before rolling out on a floured surface.

5. Drape the dough into a baking tin and chill for another 15 minutes before baking according to recipes directions. Use for cream-filled tarts and pies.