Cut the fat into the flour and rub with your fingertips until it resembles breadcrumbs. Stir in the grated rind.
With a knife, stir the orange juice into the pastry until it just begins to stick together (if there isn’t enough juice add a spot of cold water). Gather into a ball, wrap in foil or plastic and put into the fridge for half an hour or more before using.
© 1978 Josceline Dimbleby. All rights reserved.