1. Sieve the flour and icing sugar into a large bowl and add the butter. Use your fingertips to rub the flour into the butter until the mixture resembles breadcrumbs (see notes 2, 3)
2. Add the water and the egg yolks and use a fork to mix everything together. Only mix until everything is just combined and no longer.
3. Wrap the dough in clingfilm and then place it in the fridge for 30 minutes. (see note 4)
4. Once the dough has rested in the fridge you can roll it out and use it with a host of sweet recipes. Use it for a tart, bake it stuffed with chocolate or fruit or in a sweet pinwheel recipe.
5. You can freeze the unbaked pastry by wrapping well in clingfilm and storing it in the freezer for up to 3 months. If you are using the dough for a pastry case then for best results follow the instructions below to blind bake the pastry.

To Blind Bake the Pastry for a tart:

1. Preheat the oven to 200C/400F. 
2. First, roll out the chilled pastry with a rolling pin. Make sure that the pastry is large enough to fill the tart tin allowing for a little overhang from the edges. 
3. Carefully roll the pastry onto the rolling pin and then unroll it over the tart tin. Press the pastry around the edges very carefully so that it is flush with the sides of the tin. 
4. Prick the bottom of the pastry all over with a fork and then press a large sheet of greaseproof/parchment paper into the dish. (see note 5).
5. Add some baking beans or uncooked rice into the pie dish and bake in the oven for 10 minutes. Remove the baking paper and beans/rice and then return to the oven for a further 10 minutes.  (see note 6)
6. Trim any pastry overhanging the dish and then layer in your choice of filling before baking according to the recipe instructions.