Place the flour and salt into a large mixing bowl. Add the cold butter cubes. Use your fingertips to rub the butter into the flour. Keep going until it looks like breadcrumbs. Work quickly so the butter stays cold and firm.

Add cold water slowly, one tablespoon at a time. Mix gently with a knife or your hands. Stop when the dough starts coming together. Do not add too much water. The dough should be soft but not sticky.

Bring the mixture together into a ball. Do not knead it too much. Just press it gently until smooth. Overworking will make the pastry tough. Keep it light and simple.

Wrap the dough in cling film. Place it in the fridge for at least 30 minutes. This step is very important. It helps the dough relax and keeps the butter cold for better texture.

Lightly flour your work surface. Roll out the chilled dough evenly. Turn it gently as you roll. This prevents sticking. Roll until it fits your baking tin nicely.

Carefully place the rolled dough into your baking tin. Press it gently into the corners. Trim the edges if needed. Use a fork to prick the base. This stops it from puffing during baking.

Preheat your oven to 180°C (350°F). Bake the pastry for about 20–25 minutes. It should turn light golden. Let it cool before adding any filling.