Makes 225g/8oz pastry
225g/8oz/2¼ cups plain (all-purpose) flour, plus extra to dust
a pinch of salt
125g/4oz/½ cup butter, diced
1 Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2 Sprinkle 3–4 tbsp cold water evenly over the surface and stir with a round-bladed knife until the mixture sticks together. If it’s too dry, add a little water. Form it into a ball.
3 Knead on a lightly floured surface but do not over-work. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.