Ingredients
1 part (example: 50 g) Butter
4 parts (example: 200 g) Plain flour
pinch Salt
2-3 tablespoons (as needed) Ice water
Steps
Cut the cold butter into small cubes. In a large bowl, combine the flour and salt.
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs with some larger pea-sized lumps. These lumps create flakiness.
Make a well in the centre and add 2 tablespoons of ice water. Mix with a knife or your hands until the dough just starts to come together. Add more water a teaspoon at a time if needed, but avoid making the dough too wet.
Turn the dough out onto a lightly floured surface and gently press it into a flat disc. Do not over-knead — handle it as little as possible to keep it tender.
Wrap the disc tightly in cling film or beeswax wrap and refrigerate for at least 30 minutes (or up to 2 days). This chilling step firms up the butter and relaxes the gluten.
When ready to use, remove the dough from the fridge and let it sit for 5-10 minutes to soften slightly. Roll out on a floured surface to your desired thickness (usually about 3-4 mm).
Use the rolled pastry to line your pie dish or tart tin, trimming any excess. Prick the base with a fork if blind baking.