1 1/3 cups (160g) flour
pinch of salt
1 teaspoon baking powder
100g butter, at room temperature
3 tablespoons sugar
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla essence
Place butter and sugar in a bowl.
Mix with a wooden spoon until creamy.
Add egg yolks, one at a time, beating after each addition.
Fold in vanilla essence.
Sift flour, baking powder and salt.
Fold into mixture alternately with milk.
Mix well to make a firm dough. Shape dough into a ball.
Wrap it in plastic food wrap and refrigerate for 30 minutes.
Remove from fridge and roll out over a floured surface until very thin.
Roll up around the pin and roll out onto pie dish to line its base and sides.
Cut leftovers around edge of pie, rolling pin over them.
Prick pastry with a fork.
Wrap base and sides of pie dish with aluminum foil.
Freeze until hard.
Remove from freezer and bake in a hot oven for the first 5-6 minutes.
Lower temperature of oven, remove aluminum foil and keep baking until well cooked.