Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid warming the butter.

Tip: You can also use a pastry cutter or pulse the mixture in a food processor for this step if preferred.

Sprinkle in the cold water one tablespoon at a time, mixing gently with a fork or your hands. Add just enough to bring the dough together into a rough ball. It should be cohesive but not sticky.

Avoid over-mixing, as this can develop gluten and lead to a tough pastry.

Flatten the dough into a disc, wrap it in plastic wrap or parchment paper, and chill in the refrigerator for at least 30 minutes. This resting period helps relax the gluten and firms up the butter, resulting in a flakier pastry.

Lightly flour your surface and rolling pin. Roll the dough out to your desired thickness, usually around 3mm (⅛ inch), and use it to line your tart or pie tin. Trim the edges and chill again briefly before baking.

For blind baking (pre-baking), prick the base with a fork, line with parchment, and fill with baking weights or dried beans. Bake at 180°C (350°F) for about 15 minutes, then remove the weights and bake for an additional 5–10 minutes until lightly golden.