Pastry to prepare tarts and pies (2)

1 cup (120g) flour
1 cup (110g) cornstarch
pinch of salt
1 teaspoon baking powder
150g butter
3 tablespoons sugar
1 egg
1 egg yolk
3 tablespoons cognac (French brandy)

Sift flour, cornstarch, salt and baking powder onto worktop. Make a well in the center. Rub in butter, using your fingertips, until mixture resembles coarse bread crumbs.

Add egg, egg yolk, sugar and cognac.
Work it to a firm dough.
Shape it into a ball.

Wrap it in plastic food wrap and refrigerate for 1 hour before using.
Remove from fridge and roll out over a floured surface until very thin.
Roll up pastry 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.