Shortcrust Pastry

Put the flour and salt in a large bowl and add the butter in cubes.

Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

Using a knife, stir in just enough of the cold water to bind the dough together.

Wrap the dough in clingfilm and chill for 10-15 minutes before using.