This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. This recipe makes enough to line a deep 20-23cm (8-9 inch) flan tin or to cover a large pie dish for serving 4-6.
Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs
Sprinkle with 3 tbsp of cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible
Wrap the ball of dough in greaseproof paper or cling film and chill for at least 30 minutes before rolling out