Sieve the flour and salt together into a bowl. Cut the fats into 1.5cm (1/2 inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.

Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed. Cover tightly and allow to rest in a fridge for 15 - 30 minutes. Roll out to the required thickness.

At this stage the pastry may be frozen if required. It should be baked in a preheated oven at between 375 deg F and 425 deg F depending on thickness and use.