For the pie: Roll out the pastry to a round, 3mm thick, and use it to line a lightly greased 20cm diameter (2.5cm deep) flan ring. Chill for at least 20 minutes.
Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth. Roll it into a ball, wrap in cling film and refrigerate until ready to use.
Little by little, draw the flour into the centre and work the mixture delicately with your fingers until you have a homogenous dough.
For the pate sablee pastry: Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With your fingertips, mix and cream the butter with the sugar and salt, and then add the egg yolks and work them in delicately with your fingertups.
My favourite food in the whole wide world is toasted buttered bread and sometimes I eat it for every meal of the day. My second favourite food is cheese. I'm left handed and have to use two spatulas to flip pancakes...