Sift the flour and salt together in a bowl. Cut in the butter and then, with your fingertips, rub the mixture lightly together, lifting it to incorporate plenty of air, until it resembles breadcrumbs. With a palette knife mix in enough water to bind the mixture to a dough. Work it into a ball. Cover and chill the pastry for 30 minutes. Flour the worktop and lightly roll out the pastry as required.
© 2000 Frances Bissell. All rights reserved.