Makes enough pastry for 2 pie crusts.
Place flour, butter and salt in a Thermomix or food processor bowl and blend until mixture resembles fine breadcrumbs.
Continue blending while slowly pouring in the egg mixture, until the dough starts to come together.
Remove the dough and incorporate any loose flour. Pat the dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes, then use pastry as desired.
If using to line a tart tin, roll out on a floured surface until desired shape. Roll and drape over the rolling pin and lift into place in the prepared pan, cutting edges to fit. Line inside with baking paper and pastry weights, then bake in a moderate oven until cooked.
Uncooked pastry freezes well. You can freeze in rolled squares or in a ball, then allow to thaw before rolling out for use. Alternatively, freeze the baked tart shell until ready to fill.
