PASTRY:

8 oz. plain flour (225 g)
6 oz. butter
Pinch salt
Cold water

The butter has to be block or stick (not soft tub). Weigh out the required amount, keep it in original foil wrapper or wrap in foil and put in the freezer for half an hour. Meanwhile, sift flour and salt into a mixing bowl.

When you take the butter out of the freezer, hold it in the foil, dip it into the flour, then grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate. Once it is all grated, take a knife and cut it into the flour, don't use your hands, until the mixture is crumbly. Now add enough water to form a dough that leaves the bowl clean, using your hands. Put the dough into a plastic bag and refrigerate for 1/2 an hour.