Makes 225g/8oz pastry
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
175g/6oz/¾ cup butter, chilled
1 tsp lemon juice
1 Sift the flour and salt into a bowl. Cut the butter into 2cm/¾in cubes and add to the flour. Mix to coat the butter with the flour.
2 Mix in 100ml/3½fl oz/⅓ cup chilled water and the lemon juice with a round-bladed knife, to make a soft elastic dough. If the pastry is too dry, add more water.
3 Turn out on to a lightly floured surface and knead the dough until smooth.
4 Roll out to a rectangle, 30 x 10cm/12 × 4in. Fold the bottom third up and the top third down, then give the pastry a quarter turn, so the folded edges are at the sides. Press the edges with a rolling pin to seal. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 15 minutes.
5 Place on a lightly floured surface with the folded edges to the sides. Repeat the rolling, folding and turning sequence four more times. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes.
6 Roll out and shape as required, then chill again for 30 minutes before baking.