To make pate brisee: Sift flour into a mixing bowl. Stir in salt and rub in butter until mixture resembles breadcrumbs. Add egg yolk and enough water to make ingredients cling together.
Roll dough into a ball and knead gently on a lightly floured table-top until it becomes smooth. Wrap in cling film and chill in refrigerator for 30 minutes.
Roll pastry between two plastic sheets until large enough to line a pie tin. Lift pastry into tin and ease in the sides; trim the edge. Lightly prick the pastry base with a fork, then refrigerate for 30 minutes.
Cover pastry with parchment paper, fill with baking beans and bake at 180 ºC for 10 to 15 minutes.
When pastry is set and rim is golden, remove paper and beans and bake for another five minutes or until lightly browned. Place pastry on wire rack to cool.
[Note: ]This pastry can be used for any quiche filling.
To make pate sucree: Sift flour into a mixing bowl and make a well in the centre. Stir in sugar and rub in the butter with your fingertips until the ingredients are just combined. Add enough egg yolk and water to make a firm dough.
Place dough on a lightly floured surface. Knead gently until smooth. Wrap in cling film and refrigerate for 30 minutes.
Roll out pastry between two sheets of plastic until large enough to line a deep 20cm pie dish.
Remove the top piece of plastic from the pastry. Use the remaining plastic to help you position the pastry in the pie dish. Carefully press the pastry into the dish. Be careful not to stretch the pastry.
Roll a rolling pin over the top of the tin, pressing down firmly to cut off excess dough. Reserve the scraps. Prick the pastry base with a fork and refrigerate for 30 minutes.
Cover pastry with parchment paper, fill with baking beans and bake in a preheated oven at 190 ºC for 10 minutes. Remove paper and beans and bake a further 10 minutes or until browned. Cool and add any sweet filling of your choice.
[Note: ]For best results, avoid over-mixing the pastry.