8 oz. plain flour
6 oz. butter (stick)
Pinch of salt
Cold water

The key to good pastry is to keep it cold - and try to handle the dough as little as possible.

Freeze butter for about 2-3 hours before making.

Sift flour and salt into bowl. Take butter from freezer. Hold butter by foil wrap and grate into flour. Grating is easier by dipping the butter into the flour and then grating. You will be left with a lump of grated butter in the center of your flour mixture. Take a knife and cut the butter into the flour - do not use your hands until the mixture is crumbly. Add enough water to form a dough that leaves the bowl clean, using your hands. Wrap dough in plastic wrap and chill for 1/2 hour. Take from refrigerator and roll to form pastry.