240 g standard plain flour
180 g butter
70 ml cold water
good pinch of salt

Place the flour, butter and salt into a large mixing bowl and using your fingertips gently rub the ingredients together until they resemble rough bread crumbs. Do not over mix otherwise the butter will begin to melt from the heat of your fingers.

Add the water and mix until a dough is formed.

Wrap in plastic and refrigerate for 30 minutes or overnight.

Before using, gently re work the pastry, taking care to ensure the pastry still remain cold and firm.

On a lightly floured workbench roll the pastry out into a sheet about 3mm thick or as stated in your recipe.